Ingredients with Measurements:
- 1 cup besan (gram flour)
- 2 cups yogurt
- 4 cups water
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2-3 dried red chilies
- 1 tbsp oil
- Salt to taste
- Coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. In a mixing bowl, whisk together besan, yogurt, and water until smooth.
2. Heat oil in a deep pan and add cumin seeds, mustard seeds, and dried red chilies. Let them splutter.
3. Add turmeric powder and red chili powder to the pan and stir for a few seconds.
4. Pour the besan mixture into the pan and stir continuously to avoid lumps.
5. Add salt to taste and let the kadhi simmer for 20-25 minutes on low heat, stirring occasionally.
6. Once the kadhi thickens and turns slightly yellow, turn off the heat.
7. Garnish with coriander leaves and serve hot with steamed rice or roti.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150 per serving
- Fat: 5g
- Carbohydrates: 18g
- Protein: 8g
Substitutions for ingredients:
- Instead of besan, you can use chickpea flour or corn flour.
- You can use any oil of your choice.
Variations:
- You can add vegetables like okra, potatoes, or onions to the kadhi.
- You can make a sweet version of kadhi by adding jaggery or sugar.
Tips and tricks:
- Whisk the besan mixture well to avoid lumps.
- Stir the kadhi continuously to avoid burning.
- Adjust the consistency of the kadhi by adding more or less water.
Storage instructions:
- You can store the leftover kadhi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the kadhi on low heat in a pan or microwave until hot.
Presentation ideas:
- Serve the kadhi in a bowl with a spoon.
- Garnish with coriander leaves and serve with steamed rice or roti.
Garnishes:
- Coriander leaves
Pairings:
- Steamed rice or roti
Suggested side dishes:
- Papad or pickle
Troubleshooting advice:
- If the kadhi becomes too thick, add more water to adjust the consistency.
- If the kadhi becomes too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the kadhi on low heat to avoid burning.
- Store the leftover kadhi in the refrigerator and consume within 2 days.
Food history:
- Kadhi is a popular dish in North India and Pakistan.
Flavor profiles:
- Tangy, spicy, and savory
Serving suggestions:
- Serve hot with steamed rice or roti.
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Region: Indian