Kadhi Chawal

🛒 Ingredients

• Plain Yogurt 500 g · 300 kcal
• Gram Flour (Besan) 60 g · 225 kcal
• Basmati Rice 200 g · 720 kcal
• Vegetable Oil / Ghee 35 g · 315 kcal
• Ginger-Garlic Paste 15 g · 5 kcal
• Green Chilies 10 g · 4 kcal
• Turmeric Powder 3 g · 10 kcal
• Red Chilli Powder 2 g · 7 kcal
• Coriander Powder 3 g · 8 kcal
• Fenugreek Seeds 2 g · 7 kcal
• Mustard Seeds 4 g · 20 kcal
• Cumin Seeds 3 g · 12 kcal
• Curry Leaves 5 g · 2 kcal
• Asafoetida (Hing) 0 g · 2 kcal
• Fresh Coriander Leaves 20 g · 5 kcal

👨‍🍳 Instructions

1. In a large bowl, whisk together plain yogurt, gram flour, turmeric powder, and water until smooth, ensuring no lumps.
2. Heat 1 tablespoon of oil/ghee in a pot. Add ginger-garlic paste and green chilies; sauté for a minute. Pour the yogurt-flour mixture into the pot, stirring continuously to prevent curdling. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until it thickens.
3. While Kadhi simmers, wash Basmati rice thoroughly. In a separate pot, heat 1 teaspoon of oil/ghee, add washed rice and stir for a minute. Add water, bring to a boil, then cover, reduce heat, and cook for 10-12 minutes until all water is absorbed and rice is fluffy.
4. In a small pan, heat the remaining 2 tablespoons of oil/ghee. Add fenugreek seeds, mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them splutter.
5. Pour the tempering over the simmering Kadhi. Stir gently. Season the Kadhi with salt to taste and a pinch of sugar if desired.
6. Garnish Kadhi with fresh coriander leaves and serve hot with the prepared Basmati rice.