Indian food recipes kadhi daal chawal

"Kadhi Chawal" is a beloved North Indian dish that combines creamy yogurt curry with aromatic rice, offering a delightful blend of flavors and textures. The dish features a tangy, spiced yogurt gravy, thickened with besan (gram flour), infused with a tempering of mustard seeds, curry leaves, and dried red chilies, imparting a distinct aroma and depth. Accompanied by steamed basmati rice, which serves as a perfect foil to the rich, creamy kadhi, the dish is often garnished with fresh cilantro and served with sides like papad or pickle for added zest.

Kadhi Chawal holds a special place in Indian cuisine, cherished for its comforting qualities and the ability to evoke a sense of nostalgia among those who have grown up enjoying it. Its preparation varies across regions and households, each adding its own touch of spice or technique to elevate the dish. Whether enjoyed on a lazy weekend at home or served at festive gatherings, Kadhi Chawal remains a timeless classic that continues to captivate taste buds with its harmonious blend of simplicity and depth.

Certainly! Here's a recipe for Kadhi Chawal, a popular Indian dish:

### Ingredients:
1. **For Kadhi:**
- 1 cup yogurt (dahi)
- 3 tablespoons besan (gram flour)
- 2 cups water
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 8-10 curry leaves
- 2-3 dried red chilies
- 1/2 teaspoon fenugreek seeds (methi)
- 1/2 teaspoon asafoetida (hing)
- 2 cups water
- Fresh coriander leaves for garnish

2. **For Dal:**
- 1 cup yellow split pigeon peas (tuvar dal)
- 3 cups water
- 1/2 teaspoon turmeric powder
- Salt to taste

3. **For Rice:**
- 1 cup basmati rice
- 2 cups water
- Salt to taste

### Instructions:

1. **Cooking the Dal:**
- Rinse the tuvar dal under running water until the water runs clear.
- In a pressure cooker or a pot, combine the rinsed dal with water, turmeric powder, and salt.
- Pressure cook for about 10-12 minutes or until the dal is soft and cooked through. If using a pot, cook covered until the dal is tender.
- Once cooked, mash the dal lightly with the back of a spoon or a potato masher. Keep aside.

2. **Preparing the Rice:**
- Rinse the basmati rice under running water until the water runs clear.
- In a pot, combine the rice with water and salt.
- Bring to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for about 15-20 minutes or until the rice is cooked and fluffy. Once done, fluff the rice with a fork and keep aside.

3. **Making the Kadhi:**
- In a bowl, whisk together the yogurt, besan (gram flour), turmeric powder, red chili powder, and salt until smooth.
- Add 2 cups of water to the yogurt mixture and whisk again until well combined.
- Heat oil in a deep pan or kadhai over medium heat. Add mustard seeds and let them crackle.
- Add cumin seeds, curry leaves, dried red chilies, fenugreek seeds, and asafoetida. Saute for a few seconds until fragrant.
- Carefully pour the yogurt mixture into the pan while stirring continuously to avoid lumps.
- Bring the kadhi to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally, until the kadhi thickens slightly and the raw taste of besan disappears. Adjust the consistency by adding more water if needed.
- Taste and adjust salt if required. Turn off the heat.

4. **Assembling Kadhi Chawal:**
- To serve, ladle a portion of cooked rice into a plate or bowl.
- Spoon some of the cooked dal over the rice.
- Pour the hot kadhi over the rice and dal.
- Garnish with fresh coriander leaves.

5. **Serve hot with:**
- Serve hot with papad and pickle on the side for a complete meal.

Enjoy your homemade Kadhi Chawal, a comforting and flavorful dish from India!