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KADHI CHAWAL RECIPE

Ingredients:
Besan: 1 cup (For Kadhi) + 2 cups (For Pakode)
Curd (Sour): 1 cup
Lassi: 2kg
Salt to taste
Rice: 3 cups
Ghee: 3 tbsp
Mustard Oil: 1 tbsp
Cumin: 2 tbsp
Whole Dried Red Chilli: 2pc
Crushed Coriander Seeds: 4 tbsp
Methi Dana: 1 tsp
Hing: 1 tsp
Onion: 2pc
Ginger: 1 tbsp
Garlic: 2 tbsp
Turmeric Powder: 2 tsp
Kashmiri Chilli Powder: 1 tsp
Chilli Flakes: 2 tsp
Ajwain: 1 tsp

Recipe:
1. To a bowl, sift and add besan, curd (sour) and lassi. Whisk well and add some salt. There should be no lumps. Cover and keep it aside.

2. Properly wash and soak rice in a bowl for 30 mins.

3. Take a kadai, add ghee, mustard oil, cumin, whole dried red chilli, crushed coriander seeds, methi dana and hing.

4. Add chopped onions and let them cook. Then, add chopped ginger, garlic along with turmeric powder, kashmiri chilli powder and some chilli flakes. Also add some water, mix and cook.

5. Now add the besan-lassi batter to the kadai. Mix well and let it cook properly for 45 mins to 1 hour. Keep stirring.

6. Boil the rice in fresh water with 1pc star anise.

7. Pakoda: Whisk together besan, ajwain and water. Take small portions and fry in hot oil.

8. Add the pakode to the kadhi. Mix well, serve with rice and enjoy!