Kadhi Chawal

Kadhi Chawal is a classic North Indian comfort meal made with spiced yogurt and gram flour (besan) curry, served with crisp pakoras (fritters) and steamed rice. It’s a wholesome, tangy, and aromatic dish perfect for lunch or dinner.

Ingredients

For Kadhi

• 1 1/4 cup sour curd
• 3 tbsp gram flour (besan)
• 1 tsp oil
• 4 red chilies
• 1 tsp mustard seeds
• Pinch of asafoetida (hing)
• 1/4 tsp fenugreek seeds (methi)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 tsp green chili, finely chopped
• 1 1/2 tsp chili powder
• 1/2 tsp turmeric powder
• 2/3 cup water
• Salt to taste

For Pakoras (Fritters)

• 2/3 cup gram flour (besan)
• 1 tsp chili powder
• 1/2 tsp baking soda
• 1 onion, finely chopped
• 1 tsp green chili paste
• 2 tbsp coriander leaves, finely chopped
• Salt to taste
• Oil for deep frying

For Rice

• 1 cup rice
• 3–4 cups water
• 1 tsp salt

Instructions

1. Prepare the Pakoras (Fritters)

In this step, you’ll make the crispy besan fritters that go into the kadhi.

1. **Take a mixing bowl and add the following ingredients:

• Gram flour, chili powder, salt, baking soda, onions, green chili paste, and coriander leaves.
• Add water gradually, mixing well to form a thick batter of dropping consistency.
• Heat oil in a kadhai (deep pan) for frying.
• Drop spoonfuls of the batter into the hot oil to form small round fritters.
• Fry them in batches, turning occasionally, until they turn golden brown.
• Remove with a slotted spoon and drain on kitchen paper to absorb excess oil.
• Set the pakoras aside for adding to the kadhi later.

2. Prepare the Kadhi (Yogurt Curry)

   • In a large mixing bowl, whisk sour curd, gram flour, and water together until smooth — ensure no lumps remain.
   • Add red chili powder, turmeric, and salt to the mixture.
   • Heat 1 tsp oil in a kadhai or deep pan.
   • Add mustard seeds, fenugreek seeds, and a pinch of asafoetida.
   • Once the mustard seeds start to crackle, add green chili, ginger paste, and garlic paste.
   • Stir well until aromatic.
   • Slowly pour the curd-besan mixture into the pan while stirring continuously to prevent lumps.
   • Keep stirring until the mixture comes to a gentle boil.
   • Lower the heat and simmer for 10–15 minutes, stirring occasionally, until the kadhi thickens slightly.
   • Add the fried pakoras into the kadhi and let them soak for a few minutes before serving.
   • Garnish with fresh coriander leaves.

3. Prepare the Rice

   • Light, fluffy steamed rice complements the kadhi perfectly.
   • Rinse the rice thoroughly under running water and set aside.
   • In a deep pan, bring 3–4 cups of water to a boil.
   • Add rice and salt to the boiling water.
   • Cook for about 15 minutes, then reduce the heat and let it cook until the rice becomes soft and fully done.
   • Drain the rice using a colander to remove the excess starch water.
   • Transfer the cooked rice to a bowl and keep it covered until ready to serve.

4. Serve

   • Place a portion of hot steamed rice on a plate.
   • Pour generous ladles of hot kadhi with pakoras over it.
   • Serve immediately with papad, pickles, or salad for a comforting Punjabi meal.

Serving Tips

• Kadhi Chawal tastes best when served fresh and hot.
• For a richer flavor, drizzle a little ghee on top before serving.
• If you prefer softer pakoras, let them soak in the kadhi for 10–15 minutes before serving.