Delicious Kadi Chawal Recipe - Easy & Tasty! 🍲

Kadhi Chawal, a classic North Indian dish made of yogurt-based curry (kadhi) served with rice (chawal): Ingredients For the Kadhi: 1 cup yogurt (curd) 2 tablespoons gram flour (besan) 1 teaspoon turmeric powder (haldi) 1 teaspoon red chili powder 1 teaspoon cumin seeds (jeera) 1 teaspoon mustard seeds (rai) 1 teaspoon fenugreek seeds (methi) 1 pinch asafoetida (hing) 1-2 dried red chilies 8-10 curry leaves 1-2 green chilies, slit Salt to taste 3-4 cups water 2 tablespoons oil or ghee Fresh coriander leaves for garnish For the Pakoras (optional): 1 cup gram flour (besan) 1 small onion, thinly sliced 1 teaspoon cumin seeds (jeera) 1 teaspoon red chili powder Salt to taste Water, as needed Oil, for frying For the Chawal (Rice): 1 cup basmati rice 2 cups water Salt to taste Instructions 1. Prepare the Kadhi: In a bowl, whisk together the yogurt, gram flour, turmeric powder, red chili powder, and salt. Gradually add water while whisking to avoid lumps. Set aside. Heat oil or ghee in a large pan. Add cumin seeds, mustard seeds, fenugreek seeds, and asafoetida. Let them splutter. Add dried red chilies, curry leaves, and slit green chilies. Sauté for a few seconds until fragrant. Pour in the yogurt mixture, stirring continuously to prevent curdling. Bring it to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. 2. Prepare the Pakoras (Optional): In a mixing bowl, combine gram flour, sliced onion, cumin seeds, red chili powder, and salt. Add water gradually to make a thick batter. Heat oil in a deep frying pan. Drop small spoonfuls of the batter into the hot oil and fry until golden brown and crispy. Drain on paper towels and set aside. 3. Cook the Rice: Rinse the basmati rice under cold water until the water runs clear. In a pot, bring 2 cups of water to a boil. Add the rice and salt. Stir once, cover, and reduce the heat to low. Cook for 15-20 minutes or until the rice is tender and the water is absorbed. Fluff with a fork. 4. Combine and Serve: If using pakoras, add them to the simmering kadhi and cook for an additional 5 minutes. Garnish the kadhi with fresh coriander leaves. Serve the kadhi hot with steamed rice. Enjoy your homemade Kadhi Chawal! This comforting dish is perfect for a cozy meal, bringing together tangy, spicy flavors with soft, fluffy rice. Kadhi Chawal Recipe Ingredients For the Kadhi: 1 cup yogurt (curd) 2 tablespoons gram flour (besan) 1 teaspoon turmeric powder (haldi) 1 teaspoon red chili powder 1 teaspoon cumin seeds (jeera) 1 teaspoon mustard seeds (rai) 1 teaspoon fenugreek seeds (methi) 1 pinch asafoetida (hing) 1-2 dried red chilies 8-10 curry leaves 1-2 green chilies, slit Salt to taste 3-4 cups water 2 tablespoons oil or ghee Fresh coriander leaves for garnish For the Pakoras (optional): 1 cup gram flour (besan) 1 small onion, thinly sliced 1 teaspoon cumin seeds (jeera) 1 teaspoon red chili powder Salt to taste Water, as needed Oil, for frying For the Chawal (Rice): 1 cup basmati rice 2 cups water Salt to taste Instructions 1. Prepare the Kadhi: In a bowl, whisk together the yogurt, gram flour, turmeric powder, red chili powder, and salt. Gradually add water while whisking to avoid lumps. Set aside. Heat oil or ghee in a large pan. Add cumin seeds, mustard seeds, fenugreek seeds, and asafoetida. Let them splutter. Add dried red chilies, curry leaves, and slit green chilies. Sauté for a few seconds until fragrant. Pour in the yogurt mixture, stirring continuously to prevent curdling. Bring it to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. 2. Prepare the Pakoras (Optional): In a mixing bowl, combine gram flour, sliced onion, cumin seeds, red chili powder, and salt. Add water gradually to make a thick batter. Heat oil in a deep frying pan. Drop small spoonfuls of the batter into the hot oil and fry until golden brown and crispy. Drain on paper towels and set aside. 3. Cook the Rice: Rinse the basmati rice under cold water until the water runs clear. In a pot, bring 2 cups of water to a boil. Add the rice and salt. Stir once, cover, and reduce the heat to low. Cook for 15-20 minutes or until the rice is tender and the water is absorbed. Fluff with a fork. 4. Combine and Serve: If using pakoras, add them to the simmering kadhi and cook for an additional 5 minutes. Garnish the kadhi with fresh coriander leaves. Serve the kadhi hot with steamed rice. Enjoy your homemade Kadhi Chawal! This comforting dish is perfect for a cozy meal, bringing together tangy, spicy flavors with soft, fluffy rice. . . . Copyright Disclaimer: - Under section 107 of the copyright Act 1976, allowance is mad for FAIR USE for purpose such a as criticism, comment, news reporting, teaching, scholarship and research. Fair use is a use permitted by copyright statues that might otherwise be infringing. Non- Profit, educational or personal use tips the balance in favor of FAIR USE.