Chawli Ki Kadhi

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Dali Ambat, Best South Indian style Navratan Korma, Easy Mixed Vegetable Yogurt Curry

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  • 1/3 cup - black eyed beans (soak for 2 hours in water)
  • For kadhi:
  • 1 stalk Curry leaves
  • 2 green chillies, slit lengthwise
  • 1 tsp - coriander leaves, freshly chopped
  • 1 cup - slightly sour Curd
  • 1 tbsp - gram flour
  • 1/2 tbsp - Wheat flour
  • 1 tsp - Red Chilli powder
  • 1/4 tsp - Turmeric power
  • salt to taste
  • 3-4 pinches Asafoetida
  • 1/2 tsp - each mustard & Cumin seeds
  • 2 cups - water
  • 2 tbsp - Ghee

How to Make Chawli Ki Kadhi

  • Add plenty of water and pressure cook chawli beans till very tender to touch. (Approx. 4 whistles should suffice).
  • Cool cooker before opening lid.
  • Drain, wash with running water, drain, keep aside.
  • For Kadhi:
  • Mix chilli powder, turmeric powder, salt in 1/2 cup water, keep aside.
  • Beat the curd till smooth in 2 cups water add both flours and beat till no lumps are left.
  • Add cooked beans to this mixture. Heat ghee in large deep pan, add seeds and curry leaves and green chillies.
  • Allow to splutter, add asafoetida, add masala paste.
  • Simmer and stir till ghee floats on top.
  • Remove a tbsp of this ghee layer in a cup, and keep aside.
  • Add beaten curd mixture, stir continuously, till it boils.
  • Add flour mixture and bring it to boil
  • Reduce flame, allow to simmer for 7-8 minutes, stirring occasionally. Taste and check for salt and sourness.
  • If not sour at all, add a pinch of citric acid crystals, to taste.
  • Pour into serving dish, garnish with chopped coriander and masala ghee kept aside.
  • Serve hot with steamed hot rice, dry sabzi and papadams.