Kadhi Rice Bowl Recipe

Rinse and soak

Rinse 1 cup basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

Cook rice

In a medium saucepan combine the drained rice, 1.75 cups water, 0.25 tsp salt and 1 tsp ghee or oil. Bring to a boil uncovered over medium-high heat. Once boiling, reduce heat to low, cover tightly and simmer 12–14 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.

Whisk yogurt and besan

In a large bowl, whisk 2 cups yogurt until smooth. Add 1 cup besan and 3 cups water little by little while whisking to avoid lumps. Whisk until the mixture is fully combined and smooth.

Season the mixture

Add 0.5 tsp turmeric, 0.5 tsp red chili powder, 1 tsp salt and 1 tsp jaggery (if using) to the yogurt-besan mixture. Whisk again to incorporate.

Simmer the kadhi

Pour the yogurt-besan mixture into a heavy-bottomed saucepan. Cook over medium heat, stirring frequently to prevent sticking. When it comes to a gentle simmer, reduce heat to low and let simmer, uncovered, for 20–25 minutes, stirring occasionally. The kadhi should thicken slightly and the raw besan taste should cook out.

Prepare tempering

In a small skillet or tadka pan, heat 2 tbsp ghee or oil over medium heat. When hot, add 0.5 tsp mustard seeds and 0.5 tsp cumin seeds. When they begin to pop, add 0.25 tsp fenugreek seeds (if using) and 0.125 tsp asafoetida. Stir briefly for 10–15 seconds.

Add aromatics

Add 2 dried red chilies, about 10 curry leaves, 3 thinly sliced garlic cloves and 1 slit green chili (if using). Sauté until the garlic is light golden and fragrant, about 30–45 seconds. Be careful not to burn the garlic.

Combine with kadhi

Pour the hot tempering carefully into the simmering kadhi. Stir once or twice to distribute. Simmer the kadhi for another 2–3 minutes to meld flavors. Taste and adjust salt or spice as needed.

Spoon cooked basmati rice into serving bowls (about 3/4 to 1 cup rice per serving). Ladle the hot kadhi over the rice so rice is partially submerged but some remains visible. Garnish with 2 tbsp chopped cilantro and 1 tsp thinly sliced ginger per bowl (if using). Serve immediately.