Kadhi with Rice
Lunch • India
How to Make Kadhi with Rice (Traditional & Healthy Version)
Kadhi with Rice is a cherished North Indian comfort food, loved for its tangy and aromatic flavors. Kadhi is a spiced yogurt-based curry thickened with besan (gram flour) and tempered with fragrant Indian spices, while rice (chawal) provides a wholesome, neutral backdrop. This dish is especially popular in Punjab, Uttar Pradesh, and Rajasthan, where each region brings its own twist to the recipe. The creamy kadhi contrasts beautifully with the fluffy steamed rice, making it a satisfying meal for lunch. Kadhi with Rice is not just a daily staple but also features at family gatherings, festivals, and community feasts, where it brings people together over a nourishing meal. The light, digestible nature of kadhi makes it ideal for the hot Indian summers as well as for comforting the soul during monsoons. Its simplicity, minimal use of oil, and protein-rich base make it a favorite for health-conscious families. This healthy adaptation uses minimal ghee, low-fat dahi (curd), and is packed with the goodness of besan and rice, making it both delicious and suitable for calorie trackers.
Ingredients(for 1 bowl kadhi with 1 cup steamed rice)
- 1 cup Low-fat dahi (curd) (whisked)
- 3 tablespoons Besan (gram flour) (sifted)
- 1/2 teaspoon Turmeric powder (haldi)
- 1/2 teaspoon Red chilli powder (lal mirch)
- 1/2 teaspoon Cumin seeds (jeera)
- 1/2 teaspoon Mustard seeds (rai)
- 8-10 leaves Curry leaves (kadi patta)
- 1/2 inch Ginger (finely grated)
- 1 Green chilli (slit) - optional
- a pinch Hing (asafoetida)
- to taste Salt
- 1 teaspoon Ghee (or cold-pressed oil)
- 2 cups Cooked rice (steamed, preferably basmati)
- 1 tablespoon Fresh coriander (chopped, for garnish) - optional
Instructions
- 1
In a mixing bowl, whisk together low-fat dahi and besan till smooth and lump-free. Add turmeric, red chilli powder, and salt. Mix in 2 cups of water to achieve a thin, pourable consistency.
5 minutes
Whisk thoroughly to prevent lumps in kadhi.
- 2
Heat ghee in a heavy-bottomed kadhai. Add cumin seeds, mustard seeds, and let them splutter. Add hing, curry leaves, grated ginger, and green chilli. Sauté for 1 minute till aromatic.
3 minutes
Use a small kadhai for even tempering.
- 3
Lower the flame and slowly pour the besan-curd mixture into the kadhai, stirring continuously to prevent curdling.
2 minutes
Continuous stirring is key to a silky kadhi.
- 4
Increase the heat to medium and cook, stirring often, until the kadhi thickens slightly and raw besan smell disappears (about 10-12 minutes).
12 minutes
Simmer gently to avoid splitting the curd.
Why This Dish is Healthy
This Kadhi with Rice recipe is a healthy choice because it leverages low-fat dairy, high-fiber besan, and minimal oil. The use of spices such as turmeric and hing aids digestion and boosts immunity. The combination of protein, healthy carbs, and low fat makes it suitable for weight management, diabetes, and balanced vegetarian diets.
Kadhi with Rice is rich in protein from dahi and besan, providing essential amino acids. Besan is high in dietary fiber, which supports digestion and helps regulate blood sugar. The dish is low in fat due to minimal ghee and uses antioxidant-rich spices like turmeric and curry leaves. Rice offers complex carbohydrates for sustained energy. This meal is also a good source of calcium, magnesium, and B vitamins, making it nourishing and filling.
Pro Tips
- 💡Tip 1: Always whisk dahi and besan thoroughly to avoid lumps.
- 💡Tip 2: For extra flavor, add a second tempering with red chillies before serving.
- 💡Tip 3: Use fresh, homemade dahi for tangier kadhi.
Storage & Serving
Store leftover kadhi and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water to kadhi if it thickens.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 300.0 kcal |
