Gujarati Kadhi - Instant Pot & Stovetop

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while buttermilk is often cheaper.

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is more nutritious, while all-purpose flour is more accessible.

green chilies

🥗Healthier: bell peppers

💰Cheaper: cayenne pepper

Bell peppers provide a milder flavor, while cayenne is often less expensive.

Firstly, whisk together the yogurt and besan (gram flour) to a smooth batter. Then add water, continue whisking to make sure all the lumps are gone. Keep aside.

Take a kadai. Heat ghee (or oil), add mustard seeds, and cumin seeds, and let them splutter. Then add dry red chilies, methi seeds, cloves, and a cinnamon stick. Saute for a few seconds.

Then add green chilies, ginger, curry leaves, and asafoetida, and saute for 15 seconds. You can also add onions and saute, but this step is optional.

Add the yogurt-besan mixture while stirring continuously. This prevents the yogurt from curdling.

Add salt and sugar, and keep stirring until the mixture comes to a boil. Once the kadhi starts boiling, reduce the heat and simmer for 6-8 minutes, stirring at regular intervals to avoid the kadhi from curdling. If you find the kadhi too thick in consistency, then add extra water.

Once done, add lemon juice and coriander leaves. Mix well.

Serve hot with moong dal khichdi or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens