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DAHLS

Gujarati kadhi Punjabi kadhi

THIS IS A MORE SUBSTANTIAL MEAL COMPARED TO THE GUJARATI VERSION
A SOOTHING DISH IN WINTER MONTHS, IT HELPS RELIEVE SORE THROATS
Preparation time: 15 minutes ½ cup water A pinch of citric acid
Preparation time: 10 minutes 1 tbsp crushed green peas (optional) Cooking time: 10 minutes Cooking oil to fry (optional)
Cooking time: 10 minutes A pinch of citric acid (optional) Serves 3-4 A pinch of sugar
Serves 3-4 A pinch of sugar For the kadhi: ½ cup water
½ cup water 1 cup plain yoghurt Freshly chopped
You will need: A few curry leaves For the bhajias: 2 tbsp gram flour coriander to garnish
1 cup gram flour
Freshly chopped coriander to garnish
½ tsp turmeric
1 cup plain yoghurt 1 tsp salt 1 tsp fresh crushed For the tadka:
2 tbsp gram flour For the tadka: 1 tsp red chilli powder green chillies 1 tsp cumin seeds
1 tsp fresh crushed garlic 1 tsp cumin seeds 1 tsp fresh crushed garlic 1 tsp fresh crushed garlic 1 tbsp cooking oil or ghee
1 tsp fresh crushed green chillies 1 tbsp cooking oil or ghee 1 onion sliced (optional) 1 tsp salt A few curry leaves
1 tsp salt 1 tsp cooking oil

Method
Method 1 For the bhajias, mix all the ingredients to a thick paste. Using 1 tbsp of the mixture at a time,
1 Blend the yoghurt, gram flour, garlic, green chillies, salt, peas, citric acid powder, sugar and water deep fry into circles in medium hot oil. Keep these bhajias aside.
in an electric blender.
2 Blend all the kadhi ingredients in an electric blender.
2 Taste and adjust for salt and sourness. Taste, and if it’s too sour, add a pinch of sugar and if it’s not
quite sour enough, add a pinch of citric acid. 3 Taste and adjust for salt and sourness – add a pinch of sugar if it’s too sour, or citric acid if it’s not
quite sour enough.
3 For the tadka, roast cumin seeds until they blacken.
4 For the tadka, roast the cumin seeds until they blacken. Turn off the heat, add the oil or ghee and
4 Turn off the heat, add the oil or ghee. add the blended yoghurt/kadhi mixture and the curry leaves, stirring all the time.

5 Add the blended yoghurt mixture and curry leaves to this and bring to the boil, stirring all the time. 5 Put it back on the heat and add the bhajias. Let it boil. The bhajias will absorb the kadhi and swell in
size. Add a little more water if the kadhi is too thick in consistency.
6 Garnish with chopped coriander and serve hot.
6 Garnish with chopped coriander and serve hot.

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