Kadhi Chawal

Ingredients

• 1 cup sour curd
• 4 tbsp besan
• 1 tsp ginger garlic paste
• 1 onion thin sliced
• 1 chopped onion
• to taste salt
• 1 bay leaf
• 1 whole red chilli
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp kasuri methi
• 4-6 curry leaves
• 1/2 tsp cumin seeds
• 1/2 tsp carom seeds
• as needed oil
• as needed water
• 1 glass basmati rice
• 2 glass water

Steps

1. Add besan, salt, carom seeds, red chilli powder and chopped onions to a bowl. Mix well with water into a thick batter.
2. Add oil to a karahi, then use the batter to make the pakoras.
3. Lift the pakoras out and set them aside.
4. Grind the curd, besan, turmeric powder and salt together in a mixie.
5. Into a karahi, pour 2 tbsp oil and add bay leaf, whole red chilli, curry leaves and cumin seeds.
6. When they crackle, add the thinly sliced onions and ginger-garlic paste, and cook until light brown.
7. Add red chilli powder, turmeric powder and coriander powder, then sauté for a few seconds.
8. Pour the ground mixture into the karahi.
9. Add 1 glass water and cook on a low flame until thick.
10. Put the pakoras in and garnish with kasuri methi before serving.
11. In another karahi or pan, pour 1 tbsp oil, add cumin seeds and cook until they crackle.
12. Add the washed, soaked rice with double its measure of water: for 1 glass of rice, add 2 glasses of water. The rice should have soaked for 20 minutes.
13. Once it reaches a boil, lower the flame and cook for 20 minutes.
14. Serve the rice hot with the kadhi.