Kadhi Chawal (Yogurt Curry with Rice)
My all time favorite, this is a top treat in north India. Only twist to the tale is that I decided to replace pakoras (fried dumplings) with Dal Wadi, this makes this dish really yummy & adds a spice to the mix.
Here is how we do it....
INGREDIENTS: -Yogurt : 2 cups
Chickpea flour : 1 cup
Water : 1 1/2 cups
Urad Dal Wadi : 2
Paneer : 100 gms
Methi : 1/4 cup
Onion: 2
Ginger Garlic paste : 1tsp
Salt: 2 tsp
Turmeric Powder: 2 tsp
Garam Masala, Chaat Masala : 1 tsp
Oil : 2 tsp
Note :
1) Skip chilli powder, if adding spicy urad dal wadi, else use moong dal wadi.
2) Can add crushed Dry Methi leaves (Fenugreek), if fresh methi is not available.
METHOD:
In a bowl, mix chickpea flour (besan), yogurt and water together to make a thin puree with no lumps.
In a deep pot, take 2 tsp of oil, fry crushed urad dal wadi for a while and then add sliced onions, fresh ginger garlic paste, salt and turmeric.
Saute for 5 minutes and add yogurt puree.
Let it simmer on low heat, stirring occassionally for 30 minutes.
Season to taste with garam masala, chaat masala, finely chopped methi.
Cook for another 10 minutes to blend all spices.
Pour a tsp of Desi Ghee just before serving the hot kadhi.
In a deep pot, take 2 tsp of oil, fry crushed urad dal wadi for a while and then add sliced onions, fresh ginger garlic paste, salt and turmeric.
Saute for 5 minutes and add yogurt puree.
Let it simmer on low heat, stirring occassionally for 30 minutes.
Season to taste with garam masala, chaat masala, finely chopped methi.
Cook for another 10 minutes to blend all spices.
Pour a tsp of Desi Ghee just before serving the hot kadhi.
Click Here For Printable Recipe - my Creative Flavors
Garnish with Curry Leaves/Mustard Seeds & Spicy curry is ready to be relished,
with Rice or Parantha ........!!!!!!!
with Rice or Parantha ........!!!!!!!
My Creative Flavors
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