Kadhi Chawal (Yoghurt Curry with Rice)

Rice

• 300 g Basmati rice
• 1 tsp Fine sea salt
• 1.2 liters Water

Kadhi

• 1 large Yellow onion
• 25 g Ginger root
• 1 piece Green chili pepper
• 2 tbsp Ghee
• 2 tsp Cumin seeds
• 12 leaves Fresh curry leaf
• 1 tsp Ground turmeric
• 60 g Chickpea flour
• 500 g Whole milk yogurt
• 900 ml Water

Tempering

• 1 tbsp Ghee
• 1 tsp Cumin seeds
• 8 leaves Fresh curry leaf

1. Rinse the basmati rice in a few changes of cold water until the water runs mostly clear. Put it in a large pot with the water and fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 10 minutes, then fluff and keep warm.
2. Meanwhile, finely slice the yellow onion. Peel the ginger root and grate it, then finely chop the green chili pepper.
3. In a bowl, whisk the chickpea flour with a splash of the water until smooth, then whisk in the whole milk yogurt. Gradually whisk in the remaining water to make a thin, lump-free mixture.
4. Heat the ghee in a saucepan over medium heat, then add the cumin seeds and let them sizzle for 20 to 30 seconds until fragrant. Stir in the onion and cook for 8 to 10 minutes until soft and lightly golden. Add the ginger, green chili pepper, fresh curry leaf and ground turmeric, and cook for 1 minute.
5. Lower the heat and slowly pour in the yoghurt mixture, whisking as you go so it stays smooth. Bring it up to a gentle simmer, stirring often, then cook for 20 minutes until slightly thickened and gently tangy. Season with fine sea salt, then keep the heat low while you prepare the tempering.
6. In a small saucepan, heat the ghee over medium heat and add the cumin seeds; let them crackle for 20 to 30 seconds. Add the fresh curry leaf and cook for 10 to 15 seconds until glossy and aromatic. Immediately pour this tempering over the kadhi and stir once or twice.
7. Serve the kadhi hot with the steamed basmati rice. If the kadhi thickens as it stands, loosen it with a splash of water and warm gently without boiling.

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