Traditional Kadhi-badi Recipe, Pakoda&Jeera Rice हस्बेंड बोल रहे रोज-रोज ऐसा खाना कौन खा सकता है

Ingredients

• 0.5 cup Chickpea Dal (Bengal Gram) (soaked 6-7 hours, then coarsely ground)
• 2 tablespoons Water (for grinding) (just enough to aid grinding, not too much)
• 2 cups Plain Yogurt (sour, left out overnight to develop tanginess)
• 1 teaspoon Turmeric Powder (ground, adds color and earthiness)
• 1 teaspoon Coriander Powder (ground cilantro seeds)
• 0.5 teaspoon Kashmiri Red Chili Powder (mild, gives bright red color)
• 1 teaspoon Cumin Powder (ground cumin)
• 1 teaspoon Amchur (Dry Mango Powder) (adds subtle sour note, prevents yogurt from curdling)
• 2.5 cups Water (for kadhi) (adjust consistency; kadhi should be slightly thin)
• 1 teaspoon Salt (or to taste)
• 1 cup Basmati Rice (rinsed and soaked 15 minutes)
• 1.5 tablespoons Cumin Seeds (for jeera rice)
• 1 tablespoon Ghee (for rice tempering)
• 1 piece Bay Leaf (for rice)
• 1 small piece Cinnamon Stick (for rice)
• 3 tablespoons Mustard Oil (for frying badi and pakoras, and tadka)
• 1 teaspoon Mustard Seeds (Rai) (for tadka)
• 1 teaspoon Cumin Seeds (Jeera) (for tadka)
• 0.5 teaspoon Ajwain (Carom Seeds) (for badi batter)
• pinch Hing (Asafoetida) (for tadka and badi batter)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (adds aroma to tadka)
• 2 inch pieces Ginger (grated; one for kadhi batter, one for tadka)
• 2 pieces Green Chili (slit; optional in tadka)
• 8 leaves Curry Leaves (for tadka)
• 1 clove Garlic (optional) (minced, add to tadka if desired)
• 2 tablespoons Besan (Gram Flour) (added to badi batter for fluffiness)
• 0.5 teaspoon Salt (for badi batter)
• 1 medium Potato (thinly sliced for pakoras)
• 1 small Eggplant (Baingan) (thinly sliced for pakoras)
• 0.5 teaspoon Red Chili Powder (dry) (for veg pakoras)
• 0.25 teaspoon Garam Masala (for veg pakoras)
• pinch Turmeric Powder (for veg pakoras)

Instructions

1. Soak the Chickpea Dal

   Measure ½ cup chickpea dal, rinse, and place in a large bowl. Cover with water and let soak for 6‑7 hours (or overnight).

   Time: PT10M

2. Grind the Soaked Dal

   Drain the soaked dal, transfer to a blender, add 2‑3 tbsp water and pulse to a coarse, slightly grainy texture (not a smooth paste).

   Time: PT5M

3. Prepare Yogurt Base

   In a mixing bowl whisk 2 cups sour yogurt until smooth and slightly frothy.

   Time: PT2M

4. Combine Yogurt and Ground Dal

   Add about 3 tbsp of the coarsely ground dal to the whisked yogurt and mix well.

   Time: PT2M

5. Season the Kadhi Mixture

   Stir in 1 tsp turmeric, 1 tsp coriander powder, ½ tsp Kashmiri red chili powder, 1 tsp cumin powder, 1 tsp amchur, and salt to taste.

   Time: PT3M

6. Add Water and Bring to Boil

   Pour 2½ cups water into the mixture, stir, and place the saucepan over medium heat. Bring to a gentle boil, then simmer for 15‑20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: Medium heat

7. Prepare Jeera Rice

   Rinse 1 cup basmati rice and soak for 15 minutes. In a pressure cooker heat 1 tbsp ghee, add 1 bay leaf, a small cinnamon stick, and 1½ tbsp cumin seeds. Add the drained rice, sauté 1 minute, then add 2 cups water and salt. Close lid and cook until one whistle, then let pressure release naturally.

   Time: PT15M

   Temperature: Medium heat

8. Make Badi Batter

   In a bowl combine the remaining ground dal (from step 2) with 2 tbsp besan, 1 tsp cumin powder, ½ tsp ajwain, a pinch of turmeric, ½ tsp coriander powder, ½ tsp dry red chili (finely chopped), pinch of hing, and ½ tsp salt. Add a little water if needed and whisk by hand for 4‑5 minutes until light and airy.

   Time: PT5M

9. Fry the Badi

   Heat 3 tbsp mustard oil in a deep pan until hot but not smoking. Drop spoonfuls of the badi batter into the oil and fry on low flame until golden‑brown and puffed, about 8‑10 minutes. Remove with a slotted spoon and set aside on paper towels.

   Time: PT10M

   Temperature: Low flame

10. Prepare Veg Pakoras

    Thinly slice the potato and eggplant. In a bowl toss them with a pinch of turmeric, ½ tsp red chili powder, ¼ tsp garam masala, and salt. Set aside.

    Time: PT5M

11. Fry Veg Pakoras

    Using the same hot mustard oil, fry the seasoned potato and eggplant slices until crisp and golden, about 8‑10 minutes. Drain on paper towels.

    Time: PT10M

    Temperature: Medium‑high flame

12. Prepare Tadka (Tempering)

    In a small pan heat 1 tsp mustard oil, add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 inch grated ginger, 2 green chilies slit, a few curry leaves, pinch of hing, 1 tsp kasuri methi, a pinch of turmeric, and ½ tsp Kashmiri red chili. If using, add minced garlic. Fry for 30 seconds until fragrant, then turn off the flame.

    Time: PT5M

    Temperature: High heat

13. Finish the Kadhi

    Slowly pour the hot tadka into the simmering kadhi, stirring continuously. Let the kadhi simmer on low flame for another 2‑3 minutes to meld flavors.

    Time: PT5M

    Temperature: Low flame

14. Serve

    Place a serving of jeera rice on a plate, ladle generous kadhi over it, add fried badi and veg pakoras on the side. Garnish with fresh coriander if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

5g

Ingredient Substitutions

• Instead of Chickpea Dal (Bengal Gram): Urad Dal, Mixed Lentils
• Instead of Plain Yogurt: Greek Yogurt (thinned), Buttermilk
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Amchur (Dry Mango Powder): Lemon zest (small amount)
• Instead of Basmati Rice: Long grain rice
• Instead of Ghee: Unsalted butter
• Instead of Mustard Oil: Vegetable oil
• Instead of Ginger: Ground ginger (less)
• Instead of Green Chili: Jalapeño
• Instead of Besan (Gram Flour): All‑purpose flour (small amount)
• Instead of Potato: Sweet potato
• Instead of Eggplant (Baingan): Zucchini
• Instead of Red Chili Powder (dry): Paprika

Equipment Needed

• Large Bowl for Soaking Dal
• Blender or Food Processor
• Whisk
• Saucepan (2‑L)
• Pressure Cooker
• Frying Pan / Kadai
• Spatula or Slotted Spoon
• Measuring Cups and Spoons
• Knife and Cutting Board
• Ladle

Critical Steps — Do Not Skip

• Soaking and coarsely grinding the chickpea dal
• Hand‑whisking the badi batter to incorporate air
• Low‑heat frying of badi to keep them soft and spongy
• Adding hot tadka to the simmering kadhi without breaking the yogurt
• Continuous stirring after tadka to avoid curdling

Chef Tips from the Video

• For extra tanginess, add a splash of lemon juice to the kadhi just before serving.
• A pinch of sugar can balance the sourness if the yogurt is very tart.
• Garnish with fresh cilantro and a drizzle of mustard oil for authentic aroma.

Troubleshooting

Storage

Refrigerator: Store kadhi and badi separately in airtight containers for up to 3 days.

Freezer: Kadhi can be frozen for up to 1 month; thaw and reheat gently. Badi lose texture when frozen, so best fresh.

Room temperature: Pakoras are best consumed same day; can be kept at room temperature for up to 2 hours.

Make-Ahead Tips

• Soak the chickpea dal a day ahead and store in the fridge.
• Prepare the yogurt‑dal mixture and keep refrigerated; add water and spices when ready to cook.
• Fry badi and pakoras up to 2 hours ahead; reheat gently before serving.

Frequently Asked Questions