Haryanvi Kadhi

Haryanvi Kadhi

Haryanvi Kadhi

Veg

A thick, tangy yoghurt-besan kadhi tempered with mustard seeds, fenugreek, and dried red chillies — richer and more besan-heavy than North Indian kadhi, sometimes with pakode dropped in. The everyday Haryanvi lunch dish, eaten with rice and rotla.

Cuisines

Haryanvi

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

1 cup besan (gram flour)
2 cups yogurt
3 cups water
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon salt
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 pinch asafoetida
2 tablespoons ghee
1 teaspoon fenugreek seeds
1 inch ginger, finely chopped
2 cloves garlic, finely chopped
2 green chilies, slit
10 curry leaves
1 tablespoon fresh coriander, chopped

Instructions

  1. 1 In a large bowl, whisk together besan, yogurt, water, turmeric powder, red chili powder, and salt until smooth and lump-free.
  2. 2 Heat mustard oil in a deep pan until it starts to smoke, then reduce the heat to medium.
  3. 3 Add cumin seeds, mustard seeds, and asafoetida to the oil and let them splutter.
  4. 4 Add fenugreek seeds, ginger, garlic, green chilies, and curry leaves. Sauté for a minute until the garlic turns golden brown.
  5. 5 Pour the besan-yogurt mixture into the pan, stirring continuously to avoid lumps.
  6. 6 Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
  7. 7 In a small pan, heat ghee and add it to the simmering kadhi for added flavor.
  8. 8 Garnish with fresh coriander before serving.

Tips

For a thicker consistency, simmer the kadhi for a longer time. Serve hot with steamed rice or roti.