Rajasthani Besan Kadhi
A tangy, gently spiced sour-yogurt and gram-flour curry, simmered slow and long until silky, forming the everyday comfort dish of Marwari and Rajasthani homes.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 170 kcal
Equipment
- •Heavy-bottomed pan
Nutrition
Per serving, approximate
- Calories
- 170 kcal
- fat
- 10 g
- carbs
- 13 g
- fibre
- 2 g
- protein
- 7 g
- calories
- 170 kcal
Instructions
- 1
Whisk the yogurt and besan (gram flour) with 2-3 cups of water. Whisk until completely smooth and lump-free.
- 2
Add turmeric and salt. Set the bowl aside.
- 3
Heat ghee (clarified butter) in a heavy pan. Add mustard seeds, cumin seeds and fenugreek seeds, letting them crackle.
- 4
Add dried red chillies, curry leaves, asafoetida and green chilli.
- 5
Pour in the yogurt-besan mixture. Stir continuously so it does not lump or split.
- 6
Bring to a boil, then lower the heat. Simmer gently for 20-25 minutes, stirring occasionally, until slightly thickened and no longer smelling raw.
- 7
Adjust the salt if needed. Stir in a little water to adjust the thickness.
- 8
Serve hot. It is best topped with a fresh tadka (spices sizzled in hot ghee) of ghee and red chilli.
Chef's tips
Simmer gently on low heat rather than boiling hard to keep the kadhi silky and stop it curdling. Well-soured yogurt gives the best authentic tang.
Ingredient substitutions
- sour yogurt → fresh yogurt with a squeeze of lemon
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently on low flame, stirring often, adding a little water if too thick.
Common mistakes to avoid
- •Not whisking out all the besan lumps before cooking.
- •Boiling too hard, which can cause the yogurt to split.
Serving suggestions
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