Jhoi bhath(kadhi chawal) Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together yogurt, besan, turmeric, and salt until smooth.
• STEP 2.Heat oil in a pan and add cumin seeds, fenugreek seeds, and dried red chili. Let them splutter.
• STEP 3.Add the yogurt mixture to the pan and cook on low heat, stirring continuously, until the kadhi thickens.
• STEP 4.In a separate pot, cook basmati rice until fluffy and tender.
• STEP 5.Serve the kadhi over the rice and garnish with chopped coriander leaves.
• STEP 6.Enjoy the Jhoi Bhath hot with papad or pickle on the side.

Cooking Tips

• Make sure to whisk the yogurt and besan mixture well to avoid lumps in the kadhi.
• Stir the kadhi continuously while cooking to prevent it from sticking to the bottom of the pan.
• For a spicier version, you can add green chilies or red chili powder to the kadhi.
• You can also add vegetables like onions, tomatoes, or pakoras to enhance the flavor of the kadhi.

Storage and Serving

• Leftover kadhi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadhi on the stovetop or in the microwave before serving.
• Serve Jhoi Bhath with papad, pickle, or raita for a complete meal.