Pakistani
Kadhi Chawal (Yogurt Curry with Pakoras)
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Kadhi Chawal (Yogurt Curry with Pakoras) is Pakistani home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Whisk half the besan into the yogurt with the turmeric, salt and 5 cups of water until completely smooth with no lumps. This is the kadhi base.
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Bring it to a boil stirring constantly in one direction, then drop the heat and simmer 30 minutes, stirring every few minutes, until it thickens and loses its raw besan taste.
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Meanwhile make the pakoras: mix the remaining besan with the chopped onion, ajwain, red chili powder, coriander powder, chopped green chilies, salt and just enough water to make a thick batter.
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Heat the oil and fry the batter in rough spoonfuls until deep golden, about 4 minutes a batch. Drain them and slide them into the simmering kadhi for the last 10 minutes.
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Boil the rinsed rice in salted water for 8 minutes, drain, and leave it covered to steam.
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For the final tarka, heat 3 tablespoons of the frying oil and sizzle the cumin seeds, fenugreek seeds, sliced garlic, dried red chilies and curry leaves for 40 seconds, then pour it over the kadhi. Ladle the kadhi over the rice with the coriander leaves.
Watch how to cook Kadhi Chawal (Yogurt Curry with Pakoras)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Pakistani dinner is a plate rather than a single dish. These are the courses that normally sit beside Kadhi Chawal (Yogurt Curry with Pakoras), read from the same composition Dinejot builds a real meal from.
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The protein alongside
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kadhi Chawal (Yogurt Curry with Pakoras) carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Aloo Anday (Potato and Egg Bhujia) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 560 kcal
- Protein
- 13 g
- Carbs
- 64 g
- Fat
- 28 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 460 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Kadhi Chawal (Yogurt Curry with Pakoras) takes about 55 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.