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Besan Kadhi
Lunch • India
How to Make Besan Kadhi (Traditional & Healthy Version)
Besan Kadhi, a beloved North Indian dish, is a tangy and comforting curry made from besan (gram flour) and dahi (curd/yogurt), gently spiced and simmered to perfection. This classic recipe is a staple in Punjabi and Rajasthani households, especially during the hot summer months when light, cooling meals are preferred. The dish stands out for its unique sour taste, creamy texture, and aromatic tadka (tempering) that fills the kitchen with a mouthwatering fragrance. Traditionally, Besan Kadhi is enjoyed with steamed chawal (rice) or phulka (roti), bringing families together for a wholesome and satisfying lunch. Kadhi is more than just a meal—it's a symbol of Indian comfort food, often prepared during festivals like Holi and Baisakhi, where it complements an array of festive dishes. Each region in North India has its own twist, with Punjabi Kadhi featuring pakora (fritters), while Rajasthani Kadhi is lighter and without fritters. Our health-conscious version maintains the authentic flavors while being lighter on calories, making it perfect for modern Indian kitchens. If you seek an easy, protein-rich vegetarian meal with roots in Indian culinary tradition, Besan Kadhi is an excellent choice.
Ingredients(for 1 medium bowl (approx. 250 ml))
- 1/2 cup Besan (gram flour) (finely sifted)
- 1 cup Dahi (curd) (low-fat, well whisked)
- 1/2 tsp Turmeric powder (haldi)
- 1/2 tsp Red chilli powder (adjust to taste)
- to taste Salt
- 2 cups Water
- 1/2 tsp Mustard seeds (rai)
- 1/2 tsp Cumin seeds (jeera)
- 1 tsp Ginger (finely chopped)
- 1 Green chilli (slit)
- 8-10 Curry leaves (kadi patta)
- 1 tbsp Oil (use mustard oil for authentic flavor)
- 2 tbsp Coriander leaves (finely chopped, for garnish) - optional
Instructions
- 1
In a mixing bowl, combine besan, dahi, turmeric powder, red chilli powder, and salt. Gradually add water and whisk until a smooth, lump-free batter forms.
5 minutes
Whisk the curd well before adding to prevent curdling.
- 2
Pour the besan-dahi mixture into a heavy-bottomed kadhai (wok) and cook on medium heat. Stir continuously to avoid lumps.
5 minutes
Use a wooden spoon for even stirring to prevent sticking.
- 3
Simmer the mixture for 10-12 minutes, stirring occasionally, until it thickens and the raw smell of besan disappears.
12 minutes
Lower the flame to avoid burning and ensure even cooking.
- 4
In a small tadka pan, heat oil. Add mustard seeds and cumin seeds. When they splutter, add chopped ginger, green chilli, and curry leaves. Sauté for 1 minute.
2 minutes
Add a pinch of hing (asafoetida) for extra aroma if desired.
Why This Dish is Healthy
This Besan Kadhi recipe is a healthy choice as it avoids deep frying and uses low-fat dahi, making it lighter yet satisfying. It's gluten-free (if no hing is used), vegetarian, and packed with nutrients from besan and spices. Including this dish in your lunch menu supports digestive health, boosts protein intake, and delivers authentic Indian flavors without excess calories or fat.
Besan Kadhi is a protein-rich dish, thanks to besan (gram flour), which is high in plant-based protein and dietary fiber. Dahi provides probiotics for gut health, calcium for strong bones, and essential vitamins like B12. The minimal use of oil and absence of deep-fried pakoras keep this recipe low in fat, making it suitable for calorie-conscious eaters. The use of turmeric, ginger, and curry leaves adds antioxidants and anti-inflammatory properties, further enhancing its nutritional profile.
Pro Tips
- 💡Tip 1: Always whisk dahi and besan thoroughly to prevent lumps.
- 💡Tip 2: Use fresh, sour dahi for the best tangy flavor.
- 💡Tip 3: Let the kadhi simmer long enough for besan to cook fully and avoid raw taste.
Storage & Serving
Store leftover kadhi in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if it thickens.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
