Vegan Kadhi
A luscious, tangy vegan take on the classic North Indian kadhi. Chickpea flour and plant-based yogurt come together to create a silky, golden gravy, finished with a crackling tempering of cumin, mustard seeds, and dried red chilies. Comfort in a bowl, best ladled over steamed rice.
For 4 servings
- prep · ~2 min
Prepare the chickpea flour mixture.
In a large bowl, whisk the besan, plant-based yogurt, and 1 cup of water until completely smooth and lump-free. Set aside.
- boil · ~5 min
Start cooking the kadhi base.
Pour the remaining 3 cups of water into a heavy-bottomed pot and bring it to a gentle boil over medium heat. Stir in the turmeric powder and red chili powder.
TIPPre-boiling the water with spices deepens their flavour before adding the besan mixture. - simmer · ~25 min
Combine and simmer the kadhi.
1.Slowly pour the besan-yogurt mixture into the boiling water, whisking continuously to prevent any lumps.2.Bring the kadhi back to a gentle boil, still stirring, then reduce the heat to low.3.Add the salt, partially cover the pot, and let the kadhi simmer for 20 to 25 minutes. Stir it occasionally to stop a skin from forming on top.TIPWhisking continuously while pouring is the secret to a lump-free, silky kadhi. - temper · ~4 min
Make the tempering.
1.Heat the oil in a small pan over medium heat until it shimmers.2.Add the mustard seeds and let them splutter for 15 seconds.3.Toss in the cumin seeds, fenugreek seeds, and dried red chilies. Sauté until fragrant, about 30 seconds.4.Add the asafoetida, curry leaves, and ginger matchsticks. Fry for another minute until the ginger is lightly golden and the curry leaves are crisp.TIPDon't let the fenugreek seeds turn dark brown, or the tempering will turn bitter. Aim for a light golden hue. - mix · ~1 min
Finish the kadhi with the tempering.
Carefully pour the sizzling tempering directly into the simmering kadhi. It will splutter dramatically—stir it in immediately to distribute the flavors throughout.
- simmer · ~3 min
Final simmer.
Let the finished kadhi bubble gently for another 2 to 3 minutes, then turn off the heat. The kadhi will thicken further as it cools.
TIPThe consistency should be like a thin, creamy soup. It will thicken upon standing, so add a splash of water if reheating. - garnish
Garnish and serve hot.
Ladle the kadhi into bowls, scatter the fresh coriander leaves on top, and serve immediately with steamed rice or roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the besan and yogurt mixture until completely smooth to avoid lumps in the kadhi.
- 2Simmer the kadhi on low heat for 20-25 minutes to cook out the raw chickpea flour taste.
- 3Stir occasionally while simmering to prevent a skin from forming on the surface.
- 4Don't let fenugreek seeds darken too much in the tempering, or they'll turn bitter.
- 5Pour the sizzling tempering directly into the hot kadhi and stir immediately for maximum aroma.
- 6The kadhi thickens as it cools, so keep it a bit thinner than your desired final consistency.
- 7For best flavor, make the kadhi a few hours ahead and reheat gently — it tastes even better the next day.
Adapt it for your goals.
Low-oil
Reduce the tempering oil to 1 teaspoon and dry-roast the spices (except asafoetida) in a non-stick pan before adding the oil. This cuts fat while keeping the aromatic punch.
high proteinHigh-protein
Add a cup of steamed chickpeas or tofu cubes during the final simmer. This boosts protein content and turns the kadhi into a more substantial meal.
jainJain
Omit ginger, asafoetida, and curry leaves for Jain dietary restrictions. Use a pinch of turmeric and cumin in the tempering instead, and skip the dried red chilies if needed.
veganVegan
This recipe is already vegan. For extra richness, stir in a splash of canned coconut milk at the end instead of water when adjusting consistency.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chickpea flour (besan) is a good source of plant protein, making this kadhi a filling and nutritious main dish.
Digestive Aid
Asafoetida and ginger are traditionally used in Indian cuisine to aid digestion and reduce bloating.
Anti-Inflammatory Spices
Turmeric and ginger contain curcumin and gingerol, compounds known for their anti-inflammatory properties.
Low in Saturated Fat
Using plant-based yogurt and a small amount of oil keeps the saturated fat content lower than traditional dairy-based kadhi.
Frequently asked questions
Lumps form if the besan-yogurt mixture isn't whisked smooth before adding to the boiling water. Always whisk until completely lump-free, then pour slowly while stirring continuously.
