Recipes
veg
Kadhi Besan
By Dr Namrata Niwal
⏳ Prep Time: 20 minute
24 Jun 2021
Nutritional Overview
Calories
287 kcal
Protein
9 gm
Carbs
20 gm
Fats
19 gm
Ingredients
Sour curd (usually available loose at dairies), or kadi dahi. Wont give the tang if sweet or regular packaged curd is used. 100 gms
Besan 25 gms
Oil (i used coconut oil) 15 gms, mustard seeds/jeera
5 (shredded)garlic cloves, one half of small onion, one tsp turmeric, 0.5-1 tsp red chilli powder, 0.5-1 tsp salt(as per taste), 0.5 tsp coriander powder. kadi patta/curry leaves (optional)
Method
Step 1
Whisk the curd with the besan into a smooth paste so that no lumps remain. Then add ml of water and mix to form a uniform preparation.
Step 2
Add mustard seeds/jeera one fourth tsp and let them splutter. Now add the curry leaves, garlic and onion. Let them brown a little.
Step 3
Add turmeric, red chilli powder, salt. Slowly pour in the besan-curd mixture (on high flame) while stirring continuously in the kadhai. It will start to turn semisolid. Keep stirring. Be cautious of hot bubbles in the pan. Now add coriander powder and stir.
Step 4
Keep stirring for next min till the semisolid state stabilises. Since different age besan can absorb different quantities of water u can add more water if u want a more flowy consistency. Its flowy when hot while it solidifies when cooled.
Step 5
Cover and simmer for next - min on low flame, can stir in between if u feel its sticking to the base or sides. It will change colour to a nice yellow and u will find oil coming to the sides, indicating u can switch off the flame in next min. After switching off, add fine cut coriander leaves and keep covered for min. Mix well. Can eat hot with rice/chapati/bhakari. You will love it!
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