Kadhi Chawal Recipe

 Kadhi Chawal is a popular North Indian dish consisting of a yogurt-based curry served with steamed rice. Here's a basic recipe for making Kadhi Chawal:

Ingredients:

For Kadhi:

1 cup yogurt (plain)

2 tablespoons besan (gram flour)

2 cups water

1 teaspoon turmeric powder

1 teaspoon red chili powder

Salt to taste

1 tablespoon oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

2-3 dried red chilies

A pinch of asafoetida (hing)

8-10 curry leaves

2 cups mixed vegetables (optional, like sliced onion, chopped potatoes, cauliflower florets, etc.)

For Tempering (Tadka):

1 tablespoon ghee or oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

2-3 dried red chilies

A pinch of asafoetida (hing)

8-10 curry leaves

For Rice:

1 cup basmati rice

2 cups water

Salt to taste

Instructions:

For Kadhi:

In a mixing bowl, whisk together yogurt, besan, turmeric powder, red chili powder, and salt until smooth.

Add water gradually to the yogurt mixture, whisking continuously to avoid lumps. The consistency should be smooth and slightly thin.

Heat oil in a pan. Add mustard seeds, cumin seeds, dried red chilies, and asafoetida. Let them crackle.

Add curry leaves and mixed vegetables (if using). Sauté for a few minutes until vegetables are slightly tender.

Pour the yogurt mixture into the pan and mix well.

Bring the kadhi to a gentle boil on medium heat, stirring occasionally.

Reduce the heat and let the kadhi simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly and the raw taste of besan disappears. Adjust the consistency by adding more water if needed.

Once the kadhi is cooked, remove from heat and keep it covered.

For Tempering (Tadka):

Heat ghee or oil in a small pan.

Add mustard seeds, cumin seeds, dried red chilies, asafoetida, and curry leaves. Let them splutter and release their aroma.

Pour this tempering over the prepared kadhi.

For Rice:

Wash the rice thoroughly under running water until the water runs clear.

In a pot, add washed rice, water, and salt. Bring it to a boil.

Reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes or until all the water is absorbed and the rice is cooked through.

Fluff the rice with a fork before serving.

Serving:

Serve the hot kadhi alongside steamed rice. Enjoy the comforting flavors of Kadhi Chawal! You can also garnish the kadhi with fresh coriander leaves before serving, if desired.

Posted By- Anchal Shalyaj Sharma