How to make Punjabi Kadhi for lunch at home

Punjabi Kadhi with rice is a one-bowl meal that when paired with mooli shalgam ka achar, makes for a satisfying winter meal. It is a flavourful curry that uses curd, besan, and onions as key ingredients and is good for gut health. Scroll down to read the easiest recipe.

1 cup besan, 1 small onion, 1 green chilli, ½ tsp ajwain, salt to taste, water, oil for frying, 2 cups sour curd, ¼ cup besan, 3 cups water, 1 onion, 1 tbsp ginger-garlic paste, 1 tsp turmeric powder, salt to taste, 2 tbsp ghee or oil, 1 tsp cumin seeds, 1/2 tsp fenugreek seeds, 2 dry red chillies, a pinch of asafoetida, and 1 tsp red chilli powder

Chop the onion and add to a bowl along with besan, green chilli, ajwain, and salt.

Add water to make a thick batter for pakoras.

Heat oil in a kadhai, add droplets of batter and deep fry pakoras until crisp and golden.

In the leftover oil, add ginger garlic paste and saute until the raw smell disappears.

Make a slurry of besan, curd, and water and add to the kadhai.

Now, add spices and bring the kadhi to a boil. Add the pakodas and simmer for 5 minutes.

Make a tempering of ghee or oil, fenugreek seeds, red chillies, asafoetida, and chilli powder. Top it on kadhi and serve hot with steamed rice.

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