Lunch Ideas
Kadhi with Brown Rice
A light, tangy curd-and-besan kadhi without the fried pakoras. Cooling, gentle on the stomach, and a lighter lunch with some protein over brown rice.
345
kcal
11g
protein
41g
carbs
15g
fat
Per serving · makes 2 · 25 minutes
Ingredients
- •1 1/2 cups sour curd
- •3 tbsp besan
- •1/2 tsp turmeric
- •1 tsp ginger paste
- •Salt to taste
- •1 tbsp ghee
- •1 tsp cumin seeds
- •1/2 tsp fenugreek seeds
- •2 dried red chillies
- •A few curry leaves
- •1 cup cooked brown rice
Method
- 1.Whisk the curd, besan, turmeric, ginger and salt with 2 cups of water until completely smooth with no lumps.
- 2.Pour into a pan and bring to a gentle simmer, stirring constantly at first so it does not split. Simmer on low for 12 to 15 minutes until it thickens and the raw besan smell goes.
- 3.Heat the ghee, add the cumin, fenugreek, dried chillies and curry leaves, and pour the tempering over the kadhi.
- 4.Serve hot over brown rice.
Coach’s note
Skipping the pakoras is what turns kadhi from an indulgence into a light everyday lunch with some protein. Slightly sour curd gives the best flavour.
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