Kadhi Chawal

6 steps. Take it one step at a time.

1. 01

   Rinse the Basmati rice

   Rinse the Basmati rice and soak for 20 minutes. Boil with 2 cups (475ml) of water and a pinch of salt until fluffy. Keep aside.

   20 min
2. 02

   Whisk yogurt and gram flour

   In a large bowl, whisk yogurt and gram flour (for Kadhi) until smooth. Add 4 cups (950ml) of water, turmeric, and salt. Mix well to ensure no lumps.

3. 03

   Cook the yogurt mixture

   Cook the yogurt mixture on medium heat, stirring continuously until it comes to a boil. Reduce heat to low and simmer for 25-30 minutes.

   30 min
4. 04

   Mix gram flour, sliced onions, and a little water

   While Kadhi simmers, mix gram flour (for Pakoda), sliced onions, and a little water to form a thick batter. Deep fry spoonfuls of this batter in hot oil (180°C/356°F) until golden brown. Drain and set aside.

   10 min
5. 05

   Add the fried pakodas

   Add the fried pakodas to the simmering Kadhi and cook for another 5 minutes.

   5 min
6. 06

   For the Tadka: Heat ghee

   For the Tadka: Heat ghee in a small pan. Add cumin seeds, hing, and dried red chilies. Once they sizzle, pour the tempering over the Kadhi. Serve hot with the prepared rice.

   2 min