A unique Gujarati kadhi from the Bhatia community, this version gets its creamy texture from ground moong dal instead of besan. It’s a delightful sweet and tangy curry, perfect with steamed rice.
Prep20 min
Cook25 min
Soak180 min
Servings4
Serving size: 1 serving
234cal
9gprotein
30gcarbs
Ingredients
0.5 cup Yellow Moong Dal (split and skinned)
1 cup Curd (slightly sour for best results)
0.5 cup Cluster Beans (chopped into 1-inch pieces)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Bhatia Kadhi, Steamed Basmati Rice and Roasted Papad
Tangy, gut-friendly Bhatia Kadhi with fluffy rice and crispy papad – true comfort food!
This sindhi dish is perfect for dinner. With 594.3299999999999 calories and 20.43g of protein per serving, it's a low-fat option for your meal plan.
Bhatia Kadhi Rice Recipe - North Indian Dinner | CraftMyMeals
10gfat
4 cup Water (plus more if needed)
2 tbsp Ghee (for tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
4 Cloves
1 inch piece Cinnamon Stick
2 Dried Red Chili (broken in half)
10 Curry Leaves
0.25 tsp Asafoetida
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Soak the Dal
Wash the yellow moong dal under running water until the water runs clear.
Soak the dal in 2 cups of water for at least 3-4 hours, or up to 6 hours. This step is crucial for a smooth texture.
After soaking, drain the water completely using a fine-mesh sieve.
2
Prepare the Kadhi Base
In a blender, combine the drained moong dal, chopped ginger, and green chilies.
Add 3-4 tablespoons of water and grind to a very fine, smooth paste. Scrape down the sides to ensure there are no coarse bits.
In a large, heavy-bottomed pot, whisk the curd until it is smooth and lump-free.
Add the prepared moong dal paste and 3 cups of water to the whisked curd. Whisk vigorously until the paste is fully incorporated and the mixture is uniform.
3
Cook the Kadhi
Place the pot on medium heat. Add the turmeric powder, salt, grated jaggery, kokum, and chopped cluster beans.
Stir continuously while bringing the mixture to a gentle boil. This prevents the curd from splitting and the dal from sticking. This should take about 5-7 minutes.
Once it starts boiling, reduce the heat to low. Let the kadhi simmer for 15-20 minutes, stirring occasionally.
The kadhi is cooked when the raw smell of the dal is gone and it has thickened slightly. If it becomes too thick, add up to 1 cup of hot water to adjust the consistency.
4
Prepare the Tempering (Vaghar)
While the kadhi is simmering, heat ghee in a small tempering pan (tadka pan) over medium heat.
Add the mustard seeds and let them splutter completely.
Add the cumin seeds, fenugreek seeds, cloves, cinnamon stick, and broken dried red chilies. Sauté for about 30 seconds until fragrant.
Turn off the heat and immediately add the curry leaves and asafoetida. Be cautious as they will splutter.
5
Finish and Serve
Carefully pour the hot tempering over the simmering kadhi. It will sizzle loudly.
Stir gently to mix the tempering into the kadhi. Let it simmer for another 2 minutes for the flavors to meld.
Turn off the heat, garnish with freshly chopped coriander leaves.
Let the kadhi rest for 5-10 minutes before serving. Serve hot with steamed basmati rice or khichdi.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
