Lunch · North Indian

Kadhi with kabuli chana

Name: Kadhi with kabuli chana
Total time: 30 min
Yield: 3 servings
Cuisine: North Indian
Ingredients: 1 cup coconut curd (see recipe); 3 tbsp besan; 3 cups water; 1/2 tsp turmeric, 1 tsp salt; 1 cup cooked kabuli chana; Tadka: 2 tbsp oil, 1 tsp cumin, 1 tsp mustard seeds, 1 dry red chilli, curry leaves, 1/2 tsp red chilli powder, pinch hing; Rice to serve

Tangy coconut-curd kadhi with fluffy chickpeas - a vegan take on Punjabi kadhi without pakoras.

30 min Serves 3

Method

1
Whisk curd, besan, water, turmeric and salt smooth. No lumps.
2
Bring to a boil in a heavy pot, stirring constantly for the first 5 minutes so it doesn't split. Reduce to a simmer.
3
Add cooked chana. Simmer uncovered 15 minutes, stirring occasionally, till the raw besan flavour is gone.
4
Heat oil for tadka: mustard, cumin, red chilli, curry leaves, hing. Off heat, stir in red chilli powder.
5
Pour tadka over the kadhi. Serve over hot rice.

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