Punjabi Kadhi

Submitted by Shinjini Ghatak Jul 13, 2013 No comments 5,939 views 0 fav

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A thick yellow dal very popular among Punjabis

Prep time 10 mins

Cook time 15 mins

Serves 2

CuisinePunjabi

CourseMain Course

DifficultyEasy

DietaryVegetarian

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.

Ingredients

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200 grams fresh curd
2 ½ tbsp gram flour
1 onion sliced
¼ tsp asafoetida
1 strands of curry leaves
1 tsp turmeric powder
1 tsp cumin seeds
4 cloves of garlic crushed and finely chopped
3 green chillis slit
2 tbsp oil
salt to taste

Punjabi Kadhi Ingredients

Steps

Mix the curd and gram flour well so that there are not lumps left.
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.
Add the onions. Fry till they are translucent and soft pink in colour.
Add the gram flour and curd mixture slowly along with 1 cup of water.
Add the turmeric powder, green chillies and salt.
Let it cook on high flame till it comes to a boil.
Reduce the heat and let it cook for about 10minutes till it starts to thicken up.
Cook till it reaches the desired consistency. Serve hot or cold.