Rajasthani Kadhi – Homemade

One of my favourite gluten-free dishes is Rajasthani kadhi. It is not as creamy or thick as the punjabi kadhi and is on the tangy side.

It is pretty easy to prep for and quick to prepare ~ 10-12 minutes

Ingredients

For kadhi

• Yogurt (thick and sour) : 1 cup 
• Water : 2 cups
• Besan (chickpea flour) : 2 tbsp
• Salt to taste
• Turmeric : 1/2 teaspoon

For tempering 

1. Oil/ghee : 2 tbsp
2. Mustard seeds : 1/2 teaspoon 
3. Bay leaf : 1
4. Cumin seeds (jeera) : 1/2 teaspoon 
5. Methi Dana (fenugreek seeds) : 1/4 teaspoon
6. Red chilli powder : 1 teaspoon
7. Dry red chillies: 2-3
8. Asafoetida (Heeng) : a pinch {avoid if preparing gluten-free}
9. Juice of 1 lemon
10. A handful of chopped coriander leaves

Method :

1. Mix the ingredients for kadhi in a deep dish pan and whisk well with a wire whisk.
2. Bring it boil and then cook on low heat while continuously stirring with a wire whisk. Cook for 7-10 minutes till besan gets cooked. The consistency should neither be thick nor runny. 
3. For tempering: put oil in the Kadhai and once the oil is hot, add mustard seeds and bay leaf 
4. Once the mustard seeds splutter , add cumin seeds and methi dana followed by red chilli powder , dried red chillies and Heeng . Avoid heeng if making gluten-free.
5. Immediately transfer tempering to kadhi and cover it while on low heat for 5-6 minutes to bring more flavour.
6. Add juice of 1 lemon and a handful of chopped coriander leaves . Serve hot.

Optional addition to the dish is Kadhi Pakoda . To prepare them :deep fry small round balls of the batter of besan, chopped green chillies ,chopped coriander,jeera seeds ,salt and baking soda . Add to kadhi just before serving .

Rajasthani kadhi is usually eaten without pakodas.

CalorieMeter: approx. 160 calories (without pakodas) 

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