Punjabi Kadhi
A comforting Punjabi Kadhi made with gram-flour and yogurt, tempered with spices — healthy, easy and perfect with steamed rice or roti.
Ingredients
Equipment
Method
- In a bowl, whisk together besan and yogurt until smooth and lump-free.
- Add turmeric powder, red chili powder, coriander powder and salt. Whisk again thoroughly.
- Slowly pour in water while whisking continuously to get a smooth mixture. Set aside.
- Heat oil in a deep pan. When hot, add cumin seeds (and mustard seeds if using), let them splutter, then add asafoetida and curry leaves (if using).
- Reduce heat to medium-low and pour in the besan-yogurt mixture. Stir continuously to avoid lumps.
- Once it comes to a boil, simmer on low heat for 20–25 minutes, stirring occasionally. The kadhi will thicken slightly.
- Adjust salt and spice as needed. Serve hot with steamed rice or roti.
Notes
For a lighter version, use low-fat yogurt and limit oil to 1 tsp. Skip pakoras to keep it simple and keep calories in check.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.