Never Fail Kadhi Chawal

By Hebbars Kitchen · 60 min

Ingredients

Instructions

1. In a bowl, whisk 1/2 cup gram flour, 1 teaspoon turmeric, 1/2 teaspoon chilli powder and 2 cups curd until lump-free.
2. Add 4 cups water and mix to a smooth, thin liquid. Set aside.
3. Heat 2 tablespoons oil in a large kadai. Add 1 teaspoon mustard, 1/2 teaspoon cumin, 1/4 teaspoon fenugreek seeds, 1 teaspoon crushed coriander seeds and a pinch of asafoetida, then add 1 inch grated ginger, 2 chopped chillies and a few curry leaves. Let them splutter.
4. Pour in the gram flour and curd mixture and stir well. Keep stirring until it combines and begins to thicken.
5. When it comes to a boil, add 1 tablespoon salt and mix.
6. Stir now and then and boil for 15 to 20 minutes, until the raw taste of the gram flour is gone. The mixture will turn glossy. Adjust the consistency as needed and set aside.
7. For the pakoras, put 2 cups gram flour in a bowl. Add 1/2 teaspoon each of turmeric, chilli powder, cumin powder and coriander powder, 2 tablespoons crushed kasuri methi, a pinch of asafoetida and 1/2 teaspoon salt. Mix well.
8. Slowly add water to make a smooth, lump-free batter. Add 1/4 teaspoon baking soda and beat until light and fluffy.
9. Wet your hands, pinch off ball-sized pieces of batter and drop them into hot oil over medium heat. Stir now and then until golden brown and crisp, then drain off the excess oil.
10. Add the pakoras to the kadhi.
11. For the tempering, heat 1 tablespoon ghee. Add 1/2 teaspoon cumin, 2 broken dried red chillies, a pinch of asafoetida and a pinch of chilli powder. Pour over the kadhi.
12. Add 2 tablespoons chopped coriander and 2 tablespoons crushed kasuri methi, and mix well.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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