Punjabi Style Boondi Kadhi Recipe
Description:
The Punjabi Style Boondi Kadhi is a beloved dish, not only in Punjab but also across Rajasthan, where it is a comforting and flavorful side dish. The unique blend of yogurt and gram flour (besan), combined with a medley of spices, makes it an ideal dish for warm days. Packed with the goodness of methi seeds, rich in iron, and lentils that are high in protein, this Kadhi is as nourishing as it is soothing. It’s perfect for pairing with a variety of flatbreads or rice, making it a staple at the dining table.
Cuisine: Punjabi
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) | 1 ½ cups (sour) |
| Gram flour (Besan) | 4 tablespoons |
| Green Chilli Paste | 1 teaspoon |
| Ginger Garlic Paste | 1 teaspoon |
| Red Chilli Powder | ½ tablespoon |
| Turmeric Powder (Haldi) | ¼ teaspoon |
| Salt | To taste |
| Ghee | 2 tablespoons |
| Cloves (Laung) | 5 pieces |
| Whole Black Peppercorns | 5 pieces (pounded) |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1 tablespoon (soaked overnight) |
| Asafoetida (Hing) | A pinch |
| Boondi | 1 cup |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Instructions:
-
Prepare the Kadhi Mixture:
In a large bowl, combine the yogurt (curd), gram flour (besan), red chili powder, turmeric powder, and salt. Add approximately 500 ml of water to this mixture and whisk thoroughly. Ensure that no lumps form, creating a smooth batter. -
Temper the Spices:
Heat ghee in a deep non-stick pan over medium heat. Once the ghee is hot, add the cloves, black peppercorns, cumin seeds, and methi seeds. Sauté for about 1 minute until the spices release their aroma and flavor. -
Add Aromatics:
To the pan, add the asafoetida, chopped ginger, and green chilies. Stir and sauté for another 1 minute. This will infuse the ghee with a wonderful fragrance. -
Cook the Kadhi:
Now, add the soaked methi seeds to the pan and stir them in for a few minutes to cook the seeds and enhance their flavor. Next, pour in the gram flour and yogurt mixture you prepared earlier. Stir continuously to avoid any lumps and let the mixture begin to thicken. -
Simmer and Cook:
As the kadhi begins to bubble, lower the flame to a simmer. Continue stirring gently to prevent it from sticking to the pan. Add an additional 500 ml of water to reach your desired consistency. Let it cook for 15 to 20 minutes, allowing the flavors to meld together. Keep an eye on the kadhi to make sure it doesn’t burn. -
Add Boondi:
Once the kadhi has thickened and cooked through, turn off the heat and add the boondi to the mixture. Stir it in gently, allowing the boondi to soak up the flavors. -
Garnish and Serve:
Garnish the Punjabi Style Boondi Kadhi with freshly chopped coriander leaves to add a burst of color and freshness. Serve it hot with Bajri-Til Bhakri (millet-flaxseed flatbread), a piece of gur (jaggery), and a dollop of ghee smeared on roti for an authentic Punjabi meal. You can also complement it with a side of Kachumber Salad for a refreshing contrast.
Serving Suggestions:
This kadhi pairs beautifully with Indian breads like naan, roti, or steamed rice, making it a wholesome and satisfying meal. It’s also perfect for festive occasions or a simple weeknight dinner, bringing the flavors of Punjab right to your table.
Enjoy this easy-to-make, flavorful, and nutritious Punjabi Style Boondi Kadhi, a recipe that combines tradition with rich, aromatic spices!
