• 41cf08b58fc62df28ee154bc484386f8

Barman Boondi Kadhi Served With Chawal (Rice)

This is the most delicious Kadhi EVER! I still remember the aroma when my mom made it:) In addition, it is very healthy! Enjoy! XO Nishi Barman Sahgal and Nitin Barman

Prep
Cook
Serves 6people
Ingredients
2
tbsp Vegetable oil or Ghee
Water
3/4
Turmuric powder
1/4
tsp Cumin seed
1/2
tsp Methi seed
2
Red pepper
1
pinch Hing
3
tbsp Besan
1/2
qt Deans lowfat buttermilk
Salt
2
cups Boondi
Cilantro leaves
White or Brown Basmati Rice
Directions
1.
Put a half quart of buttermilk in a deep bowl and add 3 tablespoons of Besan and 1/4 teaspoon of tumeric powder. Whip all this together and put it aside.
2.
Put a deep pan on the stove at low to medium heat with 2 tablespoons of oil or ghee. After 30-40 seconds, add a half teaspoon of turmuric powder, 1/4 teaspoon of cumin seeds, 1/2 teaspoon of Methi seeds, a pinch of Hing and 2 halves of a red pepper to the mixture. Brown these spices without letting them turn black.
3.
Lower the heat and pour in the buttermilk mixture from step 1. Add water to the mixture in an amount that is 3 times the butermilk mixture.
4.
Increase the heat until it starts to boil and then lower the heat and add salt to taste (usually about 1 1/2 teaspoons). Cover the mixture and continue to keep the mixture boiling on low heat for about a half hour, stirring occasionally.
5.
At this point, add Boondi to the mixture and continue boiling on low heat for another 15 minutes. Stir intermittently. Boondi provides a healthier and easier option to adding traditional Pakodis.
6.
Voila! Its all done and the Kadhi should be garnished with the cilantro leaves and served over white or brown Basmati rice, depending on your taste.

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