Quick Punjabi Kadhi recipe - Dahi Besan Kadhi

There are plenty of ways to cook Besan Kadhi (gram flour curry). And no matter whichever way you prepare it tastes just delicious. My all-time favorite.

Now if you are in a hurry and want to prepare a kadhi really fast, here's the perfect recipe for Dahi Kadhi: Ingredients:
1 cup curd (ideally sour curd)
1 cup besan (gram flour)
2 cups water
5-8 methi seeds (fenugreek seeds)
1 tsp jeera
Very little asafoetida  
1/2 tsp turmeric powder
2 red Kashmiri chillies, broken in 2 pieces each
Oil to cook
Salt as per taste
Coriander leaves for garnishing

Kadhi preparation:
Mix the besan and curd together while avoiding lumps. Beat the mixture as nicely as possible. Slowly add water while stirring To this mixture add turmeric powder and salt.
Heat oil in a pan. Add asafoetida and jeera. Once you get the aroma of jeera, add the red broken chillies. As they change color, reduce the flame and slowly add the besan-curd mixture. Stirring is important at this stange as lumps might be formed. In case it happens, don't worry. Gently keep mashing the lumps while the mixture gets cooked. The key for a thick and smooth consistency kadhi recipe is stirring. Once you start getting the kadhi aroma and the desired consistency is achieved, add fresh coriander leaves, stir for a minute and you are ready.

Now if you don't have the time to prepare pakodas for kadhi, try a thicker consistency preparation.
Instead of adding pakodas to kadhi, you can add the readymade onion bhajiyas or gaathiya (farsaan). 

4 comments:

Anonymous,  22 February 2012 at 00:22  

I tried this curry with the said proportions, but it tasted strongly of the besan. So I added more curd (about 400g in total) and 3 cups of water to lessen the taste of the besan.

Next time I think I will use 1/2 cup of the flour and 1 cup of curd.

Anuradha Khanna Pentapalli 22 February 2012 at 09:30  

Thanks for sharing this! Kadhi is enjoyed in various proportions in different parts of the country. We generally have a thicker version with more besan content. The one you tried too is delicious with a thinner consistency.

Shantanu Shukla 10 May 2012 at 18:05  

@Anuradha: Excellent... Me gonna cook this today..

@Anomymous:
When you prepare pakodas... leave the besan in utensil for few last pakodas (may be 50-100 gms)....
Now mix curd in that remaining besan and beat it properly with water...

boil till you get desired aroma and thickness...

mind you after getting colder Kadhi will become much thicker...

and apart from gathiya and pakodas you can add boondi too....

Anuradha Khanna Pentapalli 10 May 2012 at 23:45  

Thanks Shantanu! Good idea abt the pakodas!

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