Kadhi Chawal (Combo)

Estimated — 6 ingredients not in food database (100% mass accounted for)

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Contains: dairy

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Method

1. 1In a large pot, bring 600 ml water to a boil. Add washed and soaked basmati rice, 1 tsp salt, and a pinch of turmeric. Cook on medium heat until rice is tender and water is absorbed, about 15 minutes. Keep covered to prevent splatter.
2. 2While rice cooks, prepare the kadhi: in a separate bowl, mix 150 g yogurt with 150 ml water until smooth. Set aside.
3. 3In a clean pot, heat 2 tbsp ghee over medium flame. Add 1 tsp cumin seeds and let them sizzle until fragrant.
4. 4Add 1 tsp mustard seeds and 1/2 tsp fenugreek seeds. Let them crackle for 10 seconds, then add 1/2 tsp asafoetida (hing).
5. 5Pour in the yogurt mixture slowly while stirring continuously to prevent curdling. Bring to a gentle simmer.
6. 6Add 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1/2 tsp salt. Stir well and cook for 5 minutes on low heat.
7. 7In a small bowl, mix 20 g gram flour (besan) with 30 ml water to make a smooth paste. Gradually add this to the kadhi while stirring continuously.
8. 8Cook the kadhi for another 5 minutes until it thickens slightly and the raw flour taste disappears. Do not let it boil hard.
9. 9Once rice is done, fluff it with a fork. Serve hot with kadhi poured over or on the side.
10. 10Garnish with a drizzle of ghee and a few fresh curry leaves if available. Serve immediately.