Chawli Ki Kadhi Recipe

Cooking Directions

• STEP 1.Soak the black-eyed beans in water overnight and pressure cook until tender.
• STEP 2.In a bowl, whisk together yogurt, gram flour, turmeric powder, red chili powder, and salt.
• STEP 3.Heat oil in a pan and add cumin seeds, mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
• STEP 4.Add the yogurt mixture to the pan and cook on low heat until it thickens.
• STEP 5.Add the cooked black-eyed beans and simmer for a few minutes.
• STEP 6.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to soak the black-eyed beans overnight to ensure they cook properly.
• Adjust the consistency of the kadhi by adding water if needed.
• You can add some chopped vegetables like onions, tomatoes, or capsicum for extra flavor.

Storage and Serving

• Chawli ki kadhi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadhi before serving and adjust the consistency with water if needed.
• Serve the kadhi hot with steamed rice or roti for a complete meal.