Kadhi
A light, tangy yogurt and chickpea flour curry, gently simmered and tempered with aromatic spices. This comforting North Indian classic is perfect served with steamed rice for a simple, wholesome meal.
For 4 servings
Prepare the yogurt and besan mixture.
In a large bowl, whisk the low-fat yogurt until smooth. Add the besan (chickpea flour), turmeric powder, and salt. Whisk again until no lumps remain, then gradually whisk in the 4 cups of water to create a thin, smooth mixture.
TIPMixing the besan with the yogurt before adding water is key to preventing lumps in your kadhi.Simmer the kadhi until thickened.
- Pour the mixture into a heavy-bottomed pot.
- Bring to a boil over medium heat, stirring constantly to prevent it from splitting.
- Once it boils, reduce the heat to low and let it simmer for 15-18 minutes, stirring occasionally.
- The kadhi will thicken slightly and the raw smell of besan will disappear.
TIPConstant stirring during the initial boil is crucial. Don't walk away from the pot until it has come to a steady simmer.Make the aromatic tempering (tadka).
- In a small pan, heat 1 tsp of ghee over medium heat.
- Add the mustard seeds and let them crackle.
- Add the cumin seeds and fenugreek seeds, and sauté for a few seconds.
- Add the broken dried red chili, curry leaves, asafoetida, and grated ginger. Sauté for another 10-15 seconds until fragrant.
TIPHave all your tempering ingredients ready before you heat the ghee, as they cook very quickly.Combine the tempering with the kadhi.
Carefully pour the hot tempering over the simmering kadhi. Stir well and let it cook for one more minute. Turn off the heat.
Garnish and serve.
Garnish with freshly chopped coriander leaves. Serve hot with steamed basmati rice or jeera rice.
TIPLet the kadhi rest for 5 minutes before serving to allow the flavors from the tempering to meld beautifully.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a more pronounced tangy flavor, use yogurt that is a day or two old.
- 2If your kadhi becomes too thick after simmering, you can adjust the consistency by adding a little hot water.
- 3Never cover the pot completely while simmering kadhi, as it can boil over easily. Leave the lid slightly ajar.
- 4To avoid bitterness, do not let the fenugreek seeds turn dark brown in the tempering.
Adapt it for your goals.
High protein
Add Punjabi-style besan pakoras (fritters) to the kadhi in the last 5 minutes of simmering for a heartier dish.
veganVegan
Replace the yogurt with a plant-based yogurt like coconut or soy yogurt, and use oil instead of ghee for the tempering.
jainJain
Omit the ginger from the tempering to make it Jain-friendly. You can add a pinch more asafoetida.
quickQuick
Use a hand blender to mix the yogurt and besan for a super quick and lump-free batter.
Why this is on our healthy list.
Good for Digestion
The probiotics in yogurt help maintain a healthy gut microbiome, aiding digestion and improving overall gut health. Asafoetida also helps in reducing bloating.
Rich in Protein
Both yogurt and besan (chickpea flour) are good sources of protein, which is essential for muscle repair, and helps in keeping you full and satisfied.
Source of Calcium
Yogurt is an excellent source of calcium, which is vital for maintaining strong bones and teeth.
Frequently asked questions
Yes, Kadhi can be very healthy. It's made from yogurt, which is a good source of probiotics and calcium, and besan (chickpea flour), which provides protein and fiber. This version is made with low-fat yogurt and minimal ghee, making it light and nutritious.
