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Punjabi Kadhi

A comforting Punjabi Kadhi made with gram-flour and yogurt, tempered with spices — healthy, easy and perfect with steamed rice or roti.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: North Indian, Punjabi
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cup besan (gram flour) sifted
  • 2 cups plain yogurt (curd) at room temperature
  • 4 cups water
  • 1 tsp turmeric powder
  • 1/2 tsp red chili powder (adjust to taste)
  • 1 tsp coriander powder
  • 1 tbsp oil (mustard or neutral)
  • 1/2 tsp cumin seeds for tempering
  • 1/2 tsp mustard seeds optional, for tempering
  • a pinch asafoetida (hing) optional
  • a few curry leaves optional
  • salt to taste salt

Equipment

  • deep pan / kadhai

Method
 

  1. In a bowl, whisk together besan and yogurt until smooth and lump-free.
  2. Add turmeric powder, red chili powder, coriander powder and salt. Whisk again thoroughly.
  3. Slowly pour in water while whisking continuously to get a smooth mixture. Set aside.
  4. 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).
  5. Reduce heat to medium-low and pour in the besan-yogurt mixture. Stir continuously to avoid lumps.
  6. Once it comes to a boil, simmer on low heat for 20–25 minutes, stirring occasionally. The kadhi will thicken slightly.
  7. 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.