Vegetarian
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.