Punjabi Kadhi | Kadhi Chawal

Serves 6

Ingredients

For the Kadhi

• 3 tbsp besan or gram flour

• 1 cup sour curd (kept outside overnight)

• 1/2 tsp red chili powder

• 1/2 tsp turmeric powder

• 4 glasses water

• 1/2 tsp methi seeds or fenugreek seeds

• 1/2 tsp rai or mustard seeds

• 1/4 tsp hing or asafoetida

• 2 green chillies, sliced

• 2 tsp salt, to taste

• 2 tbsp mustard oil

• 2-3 whole dried red chilies

• 1/2 tsp kasuri methi or dried fenugreek leaves

• 5-6 kadi patta or curry leaves

• 2-3 tej patta or bay leaf

• 1 tsp amchoor or dry mango powder

• 1 tbsp chopped coriander leaves (optional)

For the pakora

• 1 cup besan

• 1 thinly sliced or coarsely grinded onion

• 1/2 tsp black pepper powder

• 1 tsp salt

• 1/4 cup water

• oil, for frying

Instructions

Make the pakora

1. In a small bowl, add 1 cup besan, 1/2 tsp black pepper powder and 1/2 teaspoon salt. Add 1/4 cup water and mix well. It should be of medium consistency.

2. Now add sliced or coarsely grinded onions to it.

3. Heat oil in a deep pan on medium heat to fry the pakoras.

4. Once the oil is hot, start dropping the batter into the hot oil with the help of a spoon.

5. Let it cook and turn golden brown from one side and then flip and cook the other side. Then take them out.

6. Once ready, add the pakora to the kadhi.

Make the kadhi

1. To a large bowl, add 3 tbsp besan and 1 cup of sour curd. Make sure the curd has been kept at room temperature for at least 12 hours. Whisk them until it is lump-free.

2. Add 3 glasses of water and mix it well. Set aside.

3. In a large and deep pan, add 2 tablespoons of mustard oil on medium-high heat.

4. Then add the methi seeds and mustard seeds (rai). Let them splutter and then add kadi patta, green chillies, dried red chillies and tej patta.

5. Add the prepared besan-curd mixture into the pan. Now with heat on medium-high, stir continuously until the kadhi comes to a boil. Stir continuously until the kadhi comes to a boil, then lower the heat to low-medium and let it cook for around 10 minutes. Keep stirring it in between.

6. Add salt, red chilli powder, turmeric, hing and amchoor powder now. Also adjust the water if more is needed. Then add the prepared pakoras and cook for another 10 miutes. Sprinkle kauri methi on top and cover and cook for 5 minutes. You Punjabi Kadhi is ready. Garnish with some coriander leaves and serve with rice!

Nutrition Facts

Per Serving: 79 calories; 5.1 g fat; 5.4 g carbohydrates; 3.0 g protein; 0.9 g fibre.