Punjabi Kadhi | Kadhi Pakoda

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Punjabi Kadhi

Kadhi is a versatile dish as it is prepared differently in different regions. But the common ingredient is besan, grinded chana dal. In some regions, it is made sweet while in some region it is made spicy and tangy. It goes well with both rice and chapati. I am sure you must be haven kadhi rice twice a month at your home. 

I will talk about punjabi kadhi today. It has a lengthy procedure as it requires to make pakodas separately. Some whole spices are added to it to make it healthy and tasty. Besan or grinded chana dal has a tendency to elevate acidic problems sometimes. To overcome that problem, methi dana and hing(asafoetida) is added to it. Let us see how to make delicious punjabi kadhi.

Preparation Time: 5-10 mins
Cooking time: 30-45 mins

Ingredients:

For pakodas:
  • Besan - 3 cups
  • Green chilies - 4 5 pieces
  • Water - 1 3/4 cup
  • Salt - 2 teaspoon
  • Red chili powder - 2 teaspoon
  • Dhaniya jeera powder - 1 teaspoon
  • Garam masala - a pinch
  • Onion - 2 chopped
  • Baking soda - a pinch
  • Hot oil - 1 teaspoon
For kadhi:
  • Oil - 1/4 cup
  • Methi dana - 1 teaspoon
  • Dhaniya seeds - 1 teaspoon
  • Dry red chili - 2 piece
  • Jeera - 1 teaspoon
  • Grated ginger - 1/2 teaspoon
  • Green chili - 4 pieces
  • Onions - 4 sliced
  • Tomato - 2 chopped
  • Salt - 3 teaspoon
  • Red chili powder - 3 teaspoon
  • Dhaniya jeera powder - 2 teaspoon
  • Garam masala - a pinch
  • Water - 1/4 cup
  • Besan curd batter - 1/2 cup besan and 1/2 cup curd and 4 cups water
  • kasuri methi - 1 pinch
  • Ghee - on top


Method:
  1. Firstly, we will prepare pakodas. Add all the above ingredients and mix well. Deep fry them till golden crispy. 
  2. Keep them aside.
  3. Make besan curd batter and keep it aside.
  4. In a pan, add oil and add all the whole spices.
  5. Then add onions and saute it well.
  6. Add tomatoes and make them soft.
  7. Now add all the spices and mix it well.
  8. Then add besan curd batter and let it boil.
  9. Add another 3 cups water and let it boil again.
  10. Once the kadhi starts to get thick then add pakodas to it.
  11. Keep the flame on low flame. 
  12. Give it one boil.
  13. Now add kasuri methi and mix it again.
  14. Switch off the flame and serve hot.
  15. Enjoy it with either rice or chapati.

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