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Sify Home > Food > Vegrecipes > Ingredient > Lentils > Punjabi kadhi
Punjabi kadhi
By : Dhivya Karthik
Category : North Indian lunches, Lentils
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Mix the curds, flour, turmeric, spices, salt and sugar together.
  2. Place it on a low flame and simmer until it starts boiling.
  3. Temper all the ingredients given in some oil and then drop them in the curd mixture.
  4. Meanwhile mix all the ingredients for making the dumpling in a bowl.
  5. Add enough water to make it into a very thick batter.
  6. Drop spoonfuls of this batter into hot oil.
  7. Make the flame med-high and not too hot otherwise the outside will cook faster than the inside.
  8. Remove them once they are brown.
  9. Drop them in a bowl of water. This step is entirely optional. It helps to absorb the buttermilk mixture well. You can skip this step and add them to the kadhi directly.
  10. Remove them after 10 seconds, squeeze out the water and then drop them in the curd mixture just 5-10 min before serving.
  11. Serve hot with plain rice or phulka


2 cups fresh curds
2 tbsp besan (chickpea flour)
1/4 tsp turmeric powder
1/2 tsp sugar
Salt to taste
A pinch of asafoetida
1/4 tsp ajwain

For the dumpling:
1 cup chickpea flour
A pinch of baking soda
1 medium onion, very finely chopped
1/4 tsp turmeric powder
1/2 tsp cumin
1-2 green chillies (as per taste)
1/4 tsp dried fenugreek leaves (Kasoori methi)

For tempering 1 cinnamon stick
2-3 cloves
Approx 10 peppercorns
1 tsp grated ginger
A few sprigs curry leaves
1/4 tsp fenugreek seeds
1 tsp cumin

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