Kadi Chawal ( without pakoras)

 Kadi is a curd-chickpea (besan) flour mixture.  A number of things can be added to it to make it more flavourful.  This is a simple version that is a change from the common kadi that is made with chickpea dumplings ( pakoras/pakodis). It is light and delicious. 

 Recipe is from Chef Kunal Kapoor's instagram account.     Image is also from Chef Kunal's Instagram - will replace it soon with my picture.  

  

Ingredients

Curd  - 1 ½ cup

Besan – 4 tbsp

Green chilies – chopped – 2 nos

Ginger – chopped – ¼”

Chilie powder- to taste

Turmeric – ¼ tsp

Salt

Water – 5 cups

Seasoning

Oil – 3 tbsp

Mustard- 1 tsp

Bay leaves – 2

Jeera – 2 tsp

Dhania seeds – 2 tbsp

Red chilies – 3nos

Methi seeds – ½ tsp

Hing

Onions – sliced 1 cup

Garnish

Ghee – 2tbsp

Chilie powder – to taste.

Coriander leaves - chopped

Take curd in a bowl

Add besan, green chilies, ginger, chilie powder, turmeric, salt – mix with a whisk

Add water and mix well. 

In a pan, add oil, the seasoning, the onion and then allow it to turn transparent.

Add the curd mixture

Cook for 15-20 minutes or till the besan is cooked and the mixture thickens

In a seasoning pan heat ghee and add the chilie powder, take off fire and add to kadi. Garnish with coriander leaves

Serve with hot rice.