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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.
For 4 servings
Soak the Dal
Prepare the Kadhi Base
Cook the Kadhi
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.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 239.36 calories per serving with 9.31g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Tempering (Vaghar)
Finish and Serve
To make a vegan version, use a plant-based yogurt (like almond or soy) and replace ghee with a neutral vegetable oil or coconut oil for tempering.
You can omit the cluster beans entirely for a plain kadhi. The flavor will still be delicious.
Instead of cluster beans, you can add other vegetables like green peas, chopped drumsticks, or even small pieces of potato.
Increase the number of green chilies in the paste or add a pinch of red chili powder to the kadhi while it's cooking for extra heat.
The combination of moong dal and curd makes this dish a great source of plant-based protein, essential for muscle repair and overall body function.
Curd is a natural probiotic that supports a healthy gut microbiome. Additionally, spices like ginger and asafoetida aid digestion and reduce bloating.
This recipe is made with lentils and yogurt, making it an excellent and flavorful option for those with gluten intolerance or celiac disease.
The kadhi offers a balanced profile of macronutrients and the traditional sweet, sour, and savory flavors, making it both nutritious and satisfying.
Yes, Bhatia Kadhi is quite healthy. It's rich in protein from moong dal and probiotics from curd, which is great for gut health. It's also gluten-free and relatively low in fat. The use of spices like ginger and turmeric adds anti-inflammatory benefits.
One serving of Bhatia Kadhi (approximately 1 cup or 320g) contains around 220-250 calories. The exact count can vary based on the amount of ghee and jaggery used.
The main difference is the thickening agent. Regular Gujarati Kadhi uses besan (gram flour), while Bhatia Kadhi uses a paste of soaked and ground yellow moong dal. This gives Bhatia Kadhi a unique, creamier texture and a different flavor profile.
Kadhi usually curdles if the curd is added to a hot mixture or if the heat is too high before it comes to a boil. To prevent this, always whisk the curd and dal paste with cold water first, and stir continuously on medium heat until it reaches a boil.
Yes, if you don't have kokum, you can use 1 tablespoon of tamarind paste or the juice of half a lemon for tanginess. Add the lemon juice at the very end, after turning off the heat.
You can store leftover kadhi in an airtight container in the refrigerator for up to 2-3 days. It tends to thicken upon cooling, so you may need to add a little hot water while reheating to get the right consistency.
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