Easy and delicious Gujarati kadhi made with dahi (yogurt), besan (chickpea flour), and spices that can be served with rice, roti, or khichdi. It is made with a few simple ingredients and is very flavorful. So comforting and also tastes great as a soup.
Ingredients
2 cups yogurt
¼ cup besan (gram flour/chickpea flour)
½ inch ginger grated
1-2 green chili finely chopped (or as per taste)
½ teaspoon turmeric powder
1 teaspoon sugar
¾-1 teaspoon salt (adjust as per taste)
3 cups water
2 tablespoon cilantro
For tempering1 tablespoon ghee
1 teaspoon mustard seeds
½ teaspoon cumin seeds
1-2 dry red chili
1 inch cinnamon
4-5 cloves
8-10 curry leaves
½ teaspoon asafetida (hing)
Method
Making the kadhi:
MethodMaking the kadhi:
- Blend together yogurt and besan for a few seconds. Alternatively, whisk them well making sure there are no lumps.
- Transfer the dahi-besan mixture to a pan and add ginger, green chili, turmeric, salt, and sugar.
- Mix everything well.
- Add the water and give it a good mix. This mixture will be quite thin and runny at this stage.
- Place on medium heat and bring it to a boil.
- Once it begins to boil, reduce the heat and let it simmer on low for 8-10 minutes. Keep stirring occasionally.
Prepare the tempering (seasoning/tadka):
- Heat ghee in a small pan and add mustard seeds.
- Once it splutters, add cumin seeds, dried red chili, cinnamon, cloves, curry leaves, and hing. Turn off the heat.
Finish the kadhi:
- Add the prepared tempering to the kadhi and mix well. Simmer for 1-2 minutes.
- Turn off the heat and add cilantro.
- Serve with steamed rice.