Kadhi Chawal are the staple food of Punjab and Uttar Pradesh and it’s so popular that you will find it in every single Indian restaurant across the world.
|Preparation Time:||90 minutes|
|Besan (chickpeas flour)||1 cup|
|Sour yogurt||3 cups|
|Salt||1 1/4 tsp|
|Turmeric Powder||1/2 tsp|
|Fenugreek (methi) seeds||1/2 tsp|
|Asafoetida (Heeng)||A pinch|
|Butter or ghee (clarified butter)||1 tbsp|
|Tempering (chaunk)||1 tbsp|
|Besan pakoris||of 3/4 cup besan|
- Whisk yogurt thoroughly so that there are no lumps.
- Sieve besan on top of yogurt. Whisk it again with yogurt so that there are no lumps at all.
- Heat butter in a large sauce pan. Add fenugreek seeds and wait till they start changing color. Now add turmeric powder, asafoetida and mix.
- Pour 6 cups of water in the besan mixture and add it to the sauce pan.
- Add salt and let it cook. Keep stirring it with the whisk till it starts boiling. Reduce heat and let it cook for about 1 hour. Stir occasionally.
- In the mean time make Besan pakoris.
- Soak besan pakoris in cold water for about 15 minutes.
- Gently squeeze the water out of pakoris and add it to the kadhi.
- Cook kadhi it for another 15 minutes. Adjust the salt.
- Prepare the Tempering (chaunk).
- Turn off the heat. Garnish with one tbsp tempering/chaunk. Kadhi is ready. Serve it hot with steamed Basmati Rice.
- You absolutely need SOUR yogurt for kadhi. If your yogurt is not sour, leave it at room temperature overnight and it will become sour. In fact if I have some old yogurt that’s becoming sour, that’s when I make kadhi.
- If you have some leftover vegetable pakoris, freeze them in refrigerator. Next time when you make kadhi, you can use those pakoris instead of besan pakoris.
- You can always make kadhi without pakoris if you don’t feel like making pakoris.
- Kadhi always becomes thick after cooling off.