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Punjabi Kadhi (healthy, gluten-free)

Punjabi Kadhi sans pakoda is made with chickpea flour, yogurt, and spices. This slightly tangy and delicious dish is also known as Kadhi Chawal.
4.78 from 9 votes
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course Main Course
Cuisine Indian
Diet Healthy, Gluten-Free, Vegetarian
Servings: 5 servings
Calories: 247kcal
Author: Nisha


for chickpea flour (besan) mixture

for the kadhi

for the tadka/tempering

for garnish

  • fresh cilantro leaves
  • pour tadka/tempering on top



  • Mix the chickpea flour and yogurt together to get rid of lumps, then add water.
  • Use a whisk to mix well.
  • Add a pinch of turmeric powder. Set aside for 1/2 hour.
  • Slice the onions. Chop the ginger and garlic.
  • Set aside the spices - curry pata, hing, turmeric powder, cumin seeds, cloves, fenugreek seeds, mustard seeds, and one dry red chili.

Cook the Punjabi Kadhi

  • Heat up a pot on medium heat, once hot, add oil.
  • Add the spices, saute for 30 seconds.
  • Add the ginger and garlic. Saute for 30-45 seconds.
  • Now add the onions. Saute for 3 minutes.
  • Add red chili powder, coriander powder, and a little salt to season the onions. Stir.
  • Slowly pour the besan-yogurt-water mixture to avoid curdling.
  • Stir, season with 3/4 tsp of salt, and cook on medium heat for about 5 minutes - until the kadhi starts boiling away.
  • This is what you should have 5 minutes later, the kadhi will get thick.
  • Cover with a lid and cook the kadhi for 15 minutes on low-medium heat.
  • This is what you should have. Taste and adjust seasonings if need be. Add more water if you prefer your kadhi thinner (1-2 cups max).
  • Add mango powder, dry fenugreek leaves, and garam masala. Stir and turn off the stove.

for Tadka/Tempering

  • Heat up a pan on medium heat. Once hot, add oil followed by dry red chilies and Kashmiri chili powder. Cook for about 1-2 minutes max. Turn off the stove.
  • Pour tadka over kadhi and garnish with fresh cilantro leaves.



    Feel free to add pakodas to this dish.


    Calories: 247kcal | Carbohydrates: 25g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 431mg | Potassium: 413mg | Fiber: 4g | Sugar: 9g | Vitamin A: 366IU | Vitamin C: 52mg | Calcium: 166mg | Iron: 2mg
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!