Punjabi Kadhi

Indulge in the comforting and flavorful embrace of Punjabi Kadhi, a traditional North Indian dish that combines the tangy goodness of yogurt and the wholesome richness of besan (chickpea flour). This creamy curry, simmered to perfection with spices like turmeric, red chili powder, and a pinch of asafoetida (hing), is elevated by a fragrant tempering of mustard seeds, cumin, fenugreek, curry leaves, and dry red chilies. Optional sautéed onions add depth, while freshly chopped cilantro provides a burst of freshness. A hearty, gluten-free meal that pairs perfectly with steamed basmati rice or warm roti, this kadhi is a soul-soothing delight for any occasion. A must-try for lovers of Indian comfort food!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Yogurt (thick, plain)
• 0.75 cup Besan (gram flour/chickpea flour)
• 5 cups Water
• 1 teaspoon Salt
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Ginger (grated)
• 2 tablespoons Oil (for tempering)
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Fenugreek seeds
• 2 pieces Dry red chilies
• 10 leaves Curry leaves (fresh or dried)
• 1 pinch Asafoetida (hing)
• 1 medium Onions (sliced, optional)
• 2 tablespoons Cilantro (chopped, for garnish)

Directions

Step 1

In a mixing bowl, whisk together the yogurt and besan (chickpea flour) until smooth and lump-free.

Step 2

Add 5 cups of water to the mixture and whisk again until fully incorporated.

Step 3

Stir in salt, turmeric powder, red chili powder, and grated ginger. Set aside.

Step 4

Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat.

Step 5

Once the oil is hot, add mustard seeds. When they start to crackle, add cumin seeds, fenugreek seeds, dry red chilies, curry leaves, and a pinch of asafoetida (hing). Stir for a few seconds to release the aromas.

Step 6

If using onions, add the sliced onions at this stage and sauté until golden brown.

Step 7

Reduce the heat to low and carefully pour in the yogurt-besan mixture, stirring continuously to avoid curdling.

Step 8

Raise the heat to medium-low and bring the mixture to a gentle simmer, stirring frequently. Let it cook for 20-25 minutes or until it thickens to a creamy consistency.

Step 9

Taste and adjust salt and spices as needed.

Step 10

Turn off the heat and garnish the kadhi with freshly chopped cilantro.

Step 11

Serve hot over steamed basmati rice or with roti. Enjoy!

Nutrition Facts

Serving size	(1932.0g)

Amount per serving	% Daily Value*
Calories	1012.7

Total Fat 47.1g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 0g
Cholesterol 47.3mg	0%
Sodium 2707.6mg	0%
Total Carbohydrate 93.5g	0%
Dietary Fiber 13.7g	0%
Total Sugars 36.6g
Protein 49.5g	0%

Vitamin D 252.4IU	0%
Calcium 1177.1mg	0%
Iron 8.1mg	0%
Potassium 2238.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 19.9%

Carbs: 37.6%