In my house, everyone is really happy with this unique Punjabi dish. Kadhi-chawal (kadhi with rice) is eaten in all states of India, but Punjabi kadhi is in a class of its own – this is not something I say because I am originally from Punjab. We often use pakoras in it which are cooked with it and become soft. In other states, including Gujrat and Maharashtra, for example, it is like a thin soup without pakoras.
In consistency it is between soup and porridge, if I were to compare it to Norwegian food, it is a little more liquid than sour cream porridge. You can use the recipe fromalu ke pakore or use that recipe and skip the potatoes, but just drop the batter with a large tablespoon so that you get pakores made of pure chickpea flour and spices.
This dish is made when you have plenty of time, which is why I make a large batch when I first start. The first time you should set aside 2-3 hours and preferably make the pakoras the day before.
In India it is eaten especially a lot in the summer because the base is soured milk which is cooling in the heat. You can use natural yogurt or culture, the more sour the better. Extra lemon juice is for those who like a sour taste, otherwise it can be omitted. I have served it to Norwegian friends and thought it was too special, but everyone who has tasted it has liked it 
Despite that feedback, this is not what I serve when I have Norwegian guests because people are not familiar with the dish and its taste.
Try half a recipe the first time if you think it sounds scary!
KADHI
1.5 dl oil
¾ tsp fenugreek seeds
7-8 curry leaves
½ dowel rod
2 teaspoons cumin
2 teaspoons mustard seeds
4 cloves grated garlic,
150 gr onion cubes
(2-3 fresh chilies)
2 teaspoons turmeric
5 teaspoons salt
2 tsp chili powder
2 tsp dried fenugreek
2 tsp crushed coriander seeds
2 tsp dried mint
150 gr. chickpea flour
1 l culture + 3 l water
2 tablespoons grated ginger
2 tsp garam masala
6-8 tablespoons lemon juice
4 tablespoons finely chopped fresh coriander
By the way, it tastes even better the next day for breakfast with parantha – and yippee, it can be frozen.
Procedure:
- Heat oil, add fenugreek seeds after one minute add curry leaves, cumin seeds, coriander seeds and mustard seeds. After 30 seconds add garlic, onion cubes and fresh chili. Fry everything on high heat until the onion changes color.
- Mix chickpea flour with culture and 1 l water, spices and half of the fresh coriander. Mix well with a whisk so that there are no lumps. Add the rest of the water and add the ginger.
- Cook for 45 minutes, stirring to prevent burning at the bottom or boiling over. There should be movement in the pot while it is cooking, not just standing and pulling.
- Add pakoras and cook for 30 minutes, add garam masala, lemon juice and fresh coriander.
- Served with basmati rice, it's a man's meal in itself.
Recommended accompaniment: red onion pickled in lemon juice.
This is irresistibly good for an Indian palate. I'm excited to hear what you think.