Kadhi bhaat For the rice 300ml of rice (I measure in a measuring jug) 600ml of hot water 1 cup of petit pois (I used frozen) 1 large potato cubed 2 tbsp ghee 1 tsp cumin seds 1/2 tsp mustard seeds 1/4 tsp asophetida 1 Finley chopped shallot 2 cloves garlic finely chopped For the kadhi 2 cups natural set yoghurt 5 tbsp Gram flour (chick pea flour) Water 1/4 tsp asophetida 1/2 tsp cumin seeds 1/2 tsp mustard seeds 3-4 curry leaves 1 tbsp ginger garlic paste 1 green chilli slit open length ways Salt 1. Wash, and soak the rice for 30 minutes 2. In a pan, heat the ghee and add the mustard seeds, cumin seeds and asophetida, then add the shallots and garlic, cook until softened 3. Add the potatoes and mix well, cover and cook until potatoes just cooked 4. Add the peas, and rice mix well, add the water and salt, cover and cook on low heat for 10 minutes, or until rice cooked and water all absorbed 5. Now make the kadhi - mix the yoghurt and flour together. Once no clumps, add the water. Mix well, and set aside 6. Heat a pan, add the ghee and the mustard seeds, cumin seeds curry leaves, salt to taste and asophetida 7. Once sizzling, add the yoghurt mixture, ginger garlic paste and chilli and mix well, continuously stirrng until it comes to a boil 8. Reduce heat and simmer for 10-15 mins stirring regularly until it thickens slightly 9. Garnish with fresh coriander and enjoy with your rice, and maybe a papad or two #tiktokfoodie #foodtiktok #tiktokrecipe #recipesoftiktok #homecooking #indianfood #gujaratifood