How to make Besan Ki Kadhi Recipe


Besan ki kadhi is considered an auspicious food because it has traditional importance, and is loved by many for its distinct taste and aroma.

It’s loaded with Vitamins and minerals and helps in improving bodily functions and growth.

The dish is rich in protein, calcium and phosphorous.

If you are a kadhi lover, here is some good news for you. Here are 7 benefits of having besan ki kadhi:
  • Weight loss
  • Good for anaemic patients
  • Radiant skin and lustrous hair
  • Good for pregnant women
  • Improves digestion
  • Helps in regulating blood pressure
  • Helps in regulating blood sugar

Best served hot, Kadhi is a popular comfort food in North India. Made with fresh vegetables, Chickpea flour, yogurt and a blend of spices, this dish makes for a wholesome meal when served along with steamed rice. Considered ‘Tridoshic’ in Ayurveda, this dish is all you need to get rid of your running nose and common cold. Do feel free to customize the quantity of spices. Especially, if you are not used to spicing your food, start with smaller quantities.


  • 8 cups of yogurt — preferably organic and homemade

  • Chickpea flour — 1½ cups

  • Water — 12 cups

  • Organic ghee — ¼ cup

  • Fresh green beans — a big handful, cut in halves, so they are about 2" pieces

  • Carrots — approx. 3, peeled and cut in 2" matchsticks

  • Green peas — a big handful

  • Cauliflower — about 10-12 medium-sized florets

  • Sea salt to taste

  • Fenugreek seeds — ¾ teaspoon

  • Kalonji (or onion seeds) — ¾ teaspoon

  • Brown mustard seeds — ¾ teaspoon

  • Whole cumin seeds — ¾ teaspoon

  • Fennel seeds — a pinch (optional)

  • Turmeric powder — 1 heaping teaspoon

  • Cayenne pepper — optional, to taste

  • Fresh curry leaves, if available, washed — 7-8 leaves

  • Cumin powder — ½ teaspoon

  • Coriander powder — ½ teaspoon

  • Garam masala — a big pinch


Step No.1

  • Beat the yogurt with a whisk until smooth.
  • Mix in the chickpea flour until no lumps remain and set aside.

Step No.2

  • Take a heavy-bottomed, high pan to make this.
  • Heat the pan with 1 Tbsp. of oil.

Step No.3

  • Add fenugreek seeds, Kalonji, mustard seeds, cumin and fennel seeds, in that order.

Step No.4

  • While they splutter, add the turmeric and cayenne, and the curry leaves.

Step No.5

  • Allow the turmeric to heat a little before adding the curry leaves.

Step No.6

  • Curry leaves are available in Indian stores. They belong to the "neem" family but are not bitter to the taste.

Step No.7

  • Lower the heat and add the yogurt mixture and all the water and quickly stir to make sure there are no lumps.

Step No.8

  • Turn up the heat and keep stirring until the first boil. Lower the heat to medium and add all the vegetables

Step No.9

  • Bring up to a boil and once again lower the heat.
  • The more you allow this dish to naturally come up to a boil and then lower the heat, the better the taste

Step No.10

  • It should boil at least 4-5 times.
  • The name of the dish, quite literally, means something that has been cooked slowly a long time

Step No.11

  • Add cumin, coriander, garam masala and salt to taste.

Step No.12

  • Lower the heat to let the spices all blend for about 5 minutes.
  • Cover and let sit for a few minutes before serving.

Step No.13

  • Serve it with Aromatic Basmati or Simple Rice.


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