A khichadi layered with a potato vegetable topped with tempered curds makes a meal by itself.
Ingredients
2 cups leftover khichadi
a pinch of chilli powder
2 tbsp chopped coriander (dhania) for garnishing
For the potato vegetable
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 cup sliced onions
1/2 tsp ginger-green chilli paste
a pinch of turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
2 medium sized potatoes, boiled, peeled and cubed
salt to taste
2 tbsp fresh curds (dahi)
For the tempered curds
1 cup fresh thick curds (dahi)
salt to taste
1 tsp oil
1 tsp mustard seeds ( rai / sarson)
4 to 6 curry leaves (kadi patta)
Method
For the potato vegetable
Heat the oil in a pan and add the mustard seeds to it. When they crackle, add the onions and fry for some time till they turn translucent.
Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and sauté for 1 to 2 minutes.
Add the potatoes, ¼ cup water and salt and cook for some more time.
Add the curds, mix well and keep aside.
For the tempered curds
Whisk the curds with salt and keep aside.
Heat the oil in a small pan and add the mustard seeds to it.
When they crackle, add the curry leaves and pour over the curds. Mix well. Keep aside.
How to proceed
Warm the khichadi and put it in a serving dish.
Top with the potato vegetable.
Spread the tempered curds evenly on top and sprinkle chilli powder over it.
Bake in a pre-heated oven at 200°C (400°F) for 5 minutes or microwave for 2 minutes.
Serve hot garnished with coriander.
