Cricketer Yuvraj Singh Chooses Kadhi Chawal Over Rajma Chawal
Image Credit: Yuvraj Singh loves kadhi chawal

Comfort food is different for everyone. Some opt for a steaming bowl of khichdi, some like creamy mac & cheese or some others like to have a nicely baked pizza. For many of us, having grown up in North Indian households of Delhi or Uttar Pradesh or Punjab, there are two dishes that clearly beat others by a mile. They are rajma chawal and kadhi chawal. Which one did 2011 world cup hero Yuvraj Singh choose? 

Recipe - Your Food Lab

Recently, Yuvraj Singh was on a podcast with Indian YouTuber Beer Biceps aka Ranveer Allahbadia, where he talked about many things including his career, personal life and friendships as well as the highs and lows of his life. During the conversation, the topic of food came up. While comping on a delicious roll, Yuvraj claimed very openly that he is a full-on foodie, when asked by Ranveer if the cricketer likes to eat food. The host then asked him if he likes kadhi chawal and pat the answer came – a big yes! 

Yuvraj added from his own side that he loves to eat the comforting combination of rajma chawal as well. But when asked to choose between the two, the cricketer did not hesitate to say that he prefers kadhi chawal, specially made by his mother. Ranveer recalled an interview where Yuvraj’s father Yograj Singh had said that his son only likes to eat non-vegetarian food, while his mother Shabnam Singh said that his most favourite food is kadhi-chawal. Yuvraj smiled at that and said very clearly that while he enjoys eating everything, kadhi chawal is definitely his favourite.

For everyone who is craving a bowl full of kadhi, here is an easy boondi kadhi recipe for you.

Recipe - MasterChef Pankaj Bhadouria


For Boondi:

  • 1 cup besan (gram flour)
  • 1/4 teaspoon baking soda
  • Salt to taste
  • Water for making the batter
  • Oil for frying

For Kadhi:

  • 1 cup sour yogurt
  • 4 tablespoons besan (gram flour)
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon oil or ghee
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 1 green chilli, finely chopped
  • 1 sprig curry leaves
  • 2 cups water

For Tempering (Tadka):

  • 1 tablespoon ghee
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1-2 dried red chilies
  • A pinch of asafoetida (hing)
  • Fresh coriander leaves, chopped


  • In a mixing bowl, combine besan, baking soda, and salt.
  • Gradually add water to make a smooth, lump-free batter with a pouring consistency.
  • Heat oil in a deep pan for frying.
  • Using a perforated ladle or a slotted spoon, drop small portions of the batter into the hot oil to make boondis. Fry until they are golden brown and crisp.
  • Remove the boondis from the oil and drain excess oil by placing them on a paper towel.
  • In a mixing bowl, whisk together sour yogurt, besan, turmeric powder, and salt. Ensure there are no lumps.
  • Heat oil or ghee in a pan. Add mustard seeds, cumin seeds, hing, chopped green chili, and curry leaves. Let them splutter.
  • Pour the yogurt-besan mixture into the pan, stirring continuously to avoid lumps.
  • Add water gradually, stirring constantly to achieve a smooth consistency.
  • Cook the kadhi on low to medium heat, stirring occasionally, until it thickens.
  • In a small pan, heat ghee for tempering.
  • Add mustard seeds, cumin seeds, dried red chilies, and a pinch of hing. Let the spices splutter.
  • Pour this tempering over the prepared kadhi and mix well.
  • Just before serving, add the fried boondis to the kadhi. Let it simmer for a few minutes.
  • Garnish with chopped coriander leaves.

Serve the Boondi Kadhi hot with steamed rice and enjoy Yuvraj Singh's favourite dish!