India · Plant-based · No. 277
Gujarati Chickpea Flour Kadhi with Rice
A single portion of Indian cooking, ready in 22 minutes with 7 minutes of prep. Vegetarian, and written for one, so there is nothing to halve.
Veg
Method
- 1
Whisk the yoghurt with the gram flour, turmeric and 200ml water until completely smooth.
- 2
Heat the oil in a pan and splutter the mustard and cumin seeds, then add the curry leaves, asafoetida, ginger and chilli.
- 3
Pour in the yoghurt mixture and bring to a gentle simmer, stirring constantly so it doesn't split. Stir in the sugar.
- 4
Simmer for 8–10 minutes, stirring often, until slightly thickened.
- 5
Meanwhile cook the rice according to the packet instructions.
- 6
Taste and adjust the seasoning.
- 7
Serve the kadhi over the rice, scattered with coriander.
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