Kadhi Chawal: Sunshine in a Bowl 💛 🍳

Ingredients 🥄

For the Kadhi:
1 cup besan (gram flour)
4 cups dahi (plain yogurt, slightly sour is best!)
6 cups water
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
1/2 teaspoon methi seeds (fenugreek seeds)
Pinch of hing (asafoetida)
2 tablespoons ghee or oil
Salt to taste
Fresh coriander leaves for garnish
For the Chawal (Rice):
1 cup basmati rice
2 cups water
1 teaspoon ghee or oil
Pinch of salt

Instructions 📋

Let's start with the Kadhi:
Whisk together the besan and yogurt until smooth. This is super important to avoid any lumps! Add the water gradually, whisking continuously.
In a large pot, heat the ghee or oil over medium heat. Add the methi seeds and hing. Let them sizzle for a few seconds.
Add the ginger-garlic paste and sauté for a minute until fragrant. Be careful not to burn it!
Pour the yogurt and besan mixture into the pot. Add turmeric powder, red chili powder, and salt.
Bring the kadhi to a boil, then reduce the heat to low and simmer for at least 30-40 minutes, stirring occasionally. The longer it simmers, the better the flavors meld! Keep an eye on it so it doesn't stick to the bottom.
Once the kadhi has thickened to your liking, stir in the garam masala and cook for another 5 minutes.
Garnish with fresh coriander leaves.
Now for the Chawal:
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and makes the rice fluffier.
In a pot, combine the rice, water, ghee or oil, and salt.
Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and all the water has been absorbed.
Fluff the rice with a fork.
Serving:
Serve the hot kadhi over the fluffy basmati rice. It's perfect on its own, but you can also serve it with a side of roti or some crunchy papad. Enjoy! 🌸