Punjabi Kadhi
Indulge in the comforting and flavorful embrace of Punjabi Kadhi, a traditional North Indian dish that combines the tangy goodness of yogurt and the wholesome richness of besan (chickpea flour). This creamy curry, simmered to perfection with spices like turmeric, red chili powder, and a pinch of asafoetida (hing), is elevated by a fragrant tempering of mustard seeds, cumin, fenugreek, curry leaves, and dry red chilies. Optional sautéed onions add depth, while freshly chopped cilantro provides a burst of freshness. A hearty, gluten-free meal that pairs perfectly with steamed basmati rice or warm roti, this kadhi is a soul-soothing delight for any occasion. A must-try for lovers of Indian comfort food!
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Recipe Information
Ingredients
- 2 cups Yogurt (thick, plain)
- 0.75 cup Besan (gram flour/chickpea flour)
- 5 cups Water
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Ginger (grated)
- 2 tablespoons Oil (for tempering)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Fenugreek seeds
- 2 pieces Dry red chilies
- 10 leaves Curry leaves (fresh or dried)
- 1 pinch Asafoetida (hing)
- 1 medium Onions (sliced, optional)
- 2 tablespoons Cilantro (chopped, for garnish)
Instructions
In a mixing bowl, whisk together the yogurt and besan (chickpea flour) until smooth and lump-free.
Add 5 cups of water to the mixture and whisk again until fully incorporated.
Stir in salt, turmeric powder, red chili powder, and grated ginger. Set aside.
Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat.
Once the oil is hot, add mustard seeds. When they start to crackle, add cumin seeds, fenugreek seeds, dry red chilies, curry leaves, and a pinch of asafoetida (hing). Stir for a few seconds to release the aromas.
If using onions, add the sliced onions at this stage and sauté until golden brown.
Reduce the heat to low and carefully pour in the yogurt-besan mixture, stirring continuously to avoid curdling.
Raise the heat to medium-low and bring the mixture to a gentle simmer, stirring frequently. Let it cook for 20-25 minutes or until it thickens to a creamy consistency.
Taste and adjust salt and spices as needed.
Turn off the heat and garnish the kadhi with freshly chopped cilantro.
Serve hot over steamed basmati rice or with roti. Enjoy!
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 36.6 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 1177 mg | 91% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2238 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
