Punjabi Kadhi Chawal

Punjabi Kadhi Chawal

Kadhi Chawal is defined as yogurt curry with rice and consists of chickpea flour, yogurt, and spices. It is meant to be a simple comfort food, however, its method of cooking involves frequent monitoring with a longer cooking duration. You can also find many variations of it depending on the state of India you are from! I will be specifically sharing the recipe coming from the state of Punjab. 

Today's post is one that is very near and dear to my heart...this recipe has been passed down from my Nani (grandmother) down to my mother and subsequently down to me. My mother learned how to cook this dish over multiple international phone calls back and forth in the 90's after she was newly married and had moved to the States. At the time, she did not know that this would incur outrageously high phone bills and then, decided to start writing everything down.

I learned this recipe over multiple Facetime sessions involving holding my iPad above the pot while my mother would say "You can add a little bit more!" The comical thing about Indian cooking is that no one precisely measures anything and you learn by practice, memorizing colors, and periodically tasting. Therefore, Indian cooking is inherently a bonding experience. 

Kadhi Recipe (Without Pakoras aka Fritters)

Prep time: 15 minutes
Cooking time: 2 hours

Servings: 6-8

Kadhi Ingredients: 

3 small Onions
1 cup Oil
1 tbsp Cumin
1 tbsp Coriander
1 tbsp Red Chili Powder
2 tbsp Garlic Powder
2.25 tbsp Turmeric
1.5 tbsp Salt
1 tub (24 oz.) Greek Yogurt
1.5 cup Besan/Chickpea Flour
60 oz. Water (2.5x yogurt tub above- use it for measuring)
5 Dried Red Chillies (Optional)
0.25 cup Kasoori Methi/Dried Fenugreek Leaves
2 tsp. Black Salt (Optional: Gives a tangy flavor)

Gather onions and begin peeling and slicing. Once completed, measure out and add Cumin, Coriander, Garlic, Turmeric, Red Chili, and Salt into a small bowl. Mix the dry ingredients and set aside.

In a large mixing bowl, mix the greek yogurt, besan, and water until smooth and majority of the mixture is clump-free. Set aside.

 Kadhi served with Cumin Rice

Kadhi served with Cumin Rice

Place a large pot on the stove and turn on heat to Medium High. Add the oil, onions, and spice blend to saute until golden for about 6-8 minutes. Then, lower the heat to a notch below Medium and stir in the yogurt mixture and cover. Every 15 minutes, uncover and stir to ensure that the Kadhi is not sticking to the bottom of pot.

After you have cooked the Kadhi for 45 minutes, you can throw in the dried red chilies and stir. **Note: Recipes evolve over generations, this is my enhancement because my husband and I love it spicy! You can skip this step if you prefer less spicy. [Continue below]

At the 1 hour 15 minute mark, add in the Kasoori Methi/Dried Fenugreek leaves and stir well. Reduce the heat to low and cook for the remainder 45 minutes. **You will know when the Kadhi is ready as the oil begins to rise to the top and sides of the pot. The simmer time is primarily for enhancing the flavors and spices.

Lastly, I love adding in Black Salt at the end to give the recipe a tangy kick. I would start by adding 1 tsp and tasting to see if this flavor is one that you would enjoy. For the accompanying Jeera/Cumin rice, you can refer to this recipe!

I hope you enjoyed our bit of culinary affection today,
Sonam

P.S. Tried one of our recipes? Post a picture of your creation and tag @furbabyandfoodie on Instagram or Facebook!

Punjabi Kadhi Chawal

Prep time: 15 min.

Cook time: 2 hrs.

Yield: 6-8 servings

Ingredients

  • 3 Onions, small
  • 1 cup Oil
  • 1 tbsp Cumin, ground
  • 1 tbsp Coriander, ground
  • 1 tbsp Red Chili Powder
  • 2 tbsp Garlic Powder
  • 2.25 tbsp Turmeric
  • 1.5 tbsp Salt
  • 1 tub (24 oz.) Greek Yogurt
  • 1.5 cup Besan (Chickpea Flour)
  • 60 oz Water
  • 5 Dried Red Chillies
  • 0.25 cup Kasoori Methi (Dried Fenugreek Leaves)
  • 2 tsp Black Salt

Cooking Directions

  1. Gather onions and begin peeling and slicing. Once completed, measure out and add Cumin, Coriander, Garlic, Turmeric, Red Chili, and Salt into a small bowl. Mix the dry ingredients and set aside.
  2. In a large mixing bowl, mix the greek yogurt, besan, and water until smooth and majority of the mixture is clump-free. Set aside.
  3. Place a large pot on the stove and turn on heat to Medium High. Add the oil, onions, and spice blend to saute until golden for about 6-8 minutes. Then, lower the heat to a notch below Medium and stir in the yogurt mixture and cover. Every 15 minutes, uncover and stir to ensure that the Kadhi is not sticking to the bottom of pot.
  4. After you have cooked the Kadhi for 45 minutes, you can throw in the dried red chilies and stir. **Note: Recipes evolve over generations, this is my enhancement because my husband and I love it spicy! You can skip this step if you prefer less spicy.
  5. At the 1 hour 15 minute mark, add in the Kasoori Methi/Dried Fenugreek leaves and stir well. Reduce the heat to low and cook for the remainder 45 minutes. **You will know when the Kadhi is ready as the oil begins to rise to the top and sides of the pot. The simmer time is primarily for enhancing the flavors and spices.
  6. Lastly, I love adding in Black Salt at the end to give the recipe a tangy kick. I would start by adding 1 tsp and tasting to see if this flavor is one that you would enjoy.
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