Moong Dal and Zucchini Khitchadi, courtesy of Nalini Mehta
serves 4-6

Ingredients:
1 1/2 cup moong dal
1 1/2 cup basmati rice
1/2 cup ghee, butter
1 whole dried red chili
1 1/2 teaspoons cumin seeds
2 bay leaves
8 whole cloves
4 black peppercorns
1/2 teaspoon turmeric
1/8 teaspoon asafoetida
1/4 teaspoon ground black pepper
2 medium onions, sliced 1/4 inch thick
1 medium sized zucchini chopped into 1/2 inch cubes
2 small carrots chopped in half moons (my addition)
small yellow button squash chopped into 1/2 inch cubes (my addition)
6 cups water
1 1/2 teaspoon salt
1 inch piece ginger (no need to cut it, but you can if you prefer)
1/4 teaspoon garam masala

Heat the ghee, then add red chilies, cumin seeds, bay leaves, cloves, peppercorns, turmeric, asafoetida and black pepper in a medium, heavy-bottomed pot over medium-high heat. Cook, stirring, for 2 minutes.

Add the onions and cook, stirring until they begin to turn golden brown, about 5 minutes. Add vegetables and saute for another 3 minutes. Add the rice and split peas mixture and saute, stirring gently, about 1 minute.

Add the water, salt, ginger, and garam masala and stir gently to mix. Bring to a boil, turn the heat down to low, cover, and simmer very gently 20 minutes. Stir gently. Then continue cooking, covered, until the rice and lentils are tender and the mixture is still wet, like a very thick, savory porridge, about 5 minutes. Taste for salt and serve hot.

Kadhi, courtesy of Nalini Mehta
4 servings

Ingredients:
4 cups yogurt (blended)
2 tablespoons chickpea flour
2 tablespoons ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 pinch asafoetida
2 cloves
1 teaspoon fenugreek seeds
1 inche piece ginger
2 green chilies
1 sprig curry leaves
1 teaspoon cayenne pepper
1 tablespoon cilantro

Method:
Blend the yogurt and chickpea flour (helps to use a sieve when pouring the flour into the yogurt) to a smooth consistency using a spoon or whisk.

Heat ghee in a heavy base pan and add cloves, cumin and mustard seeds. When the seeds begin to crackle, lower the heat to minimum and add the asafoetida powder, fenugreek seeds, ginger piece, green chilies and curry leaves. Now add the cayenne pepper and stir for a second – then immediately add the yogurt mix. Stir constantly on a medium flame with a whisk until it comes to boil so that the yogurt does not curdle. Let the Kadhi soup simmer on low heat for another 10-15 minutes stirring it occassionally. Add salt to taste and garnish with cilantro leaves and serve piping hot.