Kadi (besan based daal)



Preparation Time: 10 minutes

Cooking Time: 30 minutes


Curd – 250 gms beaten and made to smooth paste

Besan ( Gram flour ) 2 tbsp

Fenugreek Seeds – 1/2 tsp

1 Medium Onion – chopped finely

Curry Leaves – 4-5

Whole Green Chillies – 3-4 slit from the centre

Whole Red Chillies – 1-2

Turmeric Powder – 1/4 tsp

Red Chilly Powder – 1/2 tsp

Garlic Cloves – 8-10 chopped finely

Vegetable Oil – 2 tbsp

Ginger Paste – 1/2 tsp

Salt to taste


1) Take oil in a vessel and heat it. Add fenugreek seeds and let them splatter (ensure it does not turn black)

2) Add garlic, red chillies, green chillies and curry leaves and sauté till the garlic is golden brown

3) Add onions, salt and sauté till onions are soft and light brown. Add turmeric, red chilly powder and ginger and sauté for about 2 minutes on slow fire

4) In a separate vessel mix the curd with the besan and make a smooth batter. Add water enough for kadi as required

5) Add the besan and curd mixture to the vessel with the onion and garlic and give it one boil

6) Simmer it and cook on slow fire for about 20 – 25 minutes


Serve your Kadi with Khichdi or Masoor Mutton Pulao

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