Punjabi Kadhi

Submitted by Jul 13, 2013   No comments   5,939 views   0 fav
Punjabi Kadhi

A thick yellow dal very popular among Punjabis

Prep time 10 mins
Cook time 15 mins
Serves 2
Main Ingredients Curd

Punjabi Kadhi is a day to day daal which is served with hot rice. The Kadhi typically originated in Rajasthan where fresh vegetables were a rare treat. Hence to offer varieties to their family, Kadhi was served as daal. Tradition Kadhi is bland, but the Punjabi version of the Kadhi is mildly spicy with onions and garlic which do know in the traditional Kadhi of Rajasthan.


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Punjabi Kadhi Ingredients

Punjabi Kadhi Ingredients


  1. Mix the curd and gram flour well so that there are not lumps left.
  2. In a wok heat the oil and add the cumin seeds. As soon as it starts to sizzle add the asafoetida , garlic and curry leaves. Sauté for a minute.
  3. Add the onions. Fry till they are translucent and soft pink in colour.
  4. Add the gram flour and curd mixture slowly along with 1 cup of water.
  5. Add the turmeric powder, green chillies and salt.
  6. Let it cook on high flame till it comes to a boil.
  7. Reduce the heat and let it cook for about 10minutes till it starts to thicken up.
  8. Cook till it reaches the desired consistency. Serve hot or cold.

Serving Instructions

Serve it with rice or have it as it is.


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