Instant pot Gujarati Kadhi

 

       Ingredients
  • 2 cups of yogurt
  • 1/2 cup besan
  • 4 cups of water
  • 1 green chili
  • 2 teaspoons grated ginger
  • 2 teaspoons grated white turmeric(optional)
  • 1 teaspoon salt
  • 10 fresh curry leaves
  • 2 tablespoons of ghee
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 generous pinch of hing
  • 1 dried red chili
  • 1 inch cinnamon stick(optional)
  • 2-3 cloves(optional)
  • 2 tablespoon jaggery
  • Chopped cilantro for garnishing


1) Add yogurt, besan, water, salt, green chili, ginger, white turmeric in a bowl. Mix well with hand blender or whisk.

2) Turn on instant pot on sauté mode. Place 2 tablespoons of ghee. Once melts, add mustard seeds and cumin seeds followed by hing, and dried red chili. May also optionally add 1 inch cinnamon stick and 2-3 cloves. Now, add curry leaves. Once curry leaves have cooked in ghee for about a minute, add yogurt mixture. Now add jaggery and stir. Cook in SOUP mode for 5 minutes allowing 10 minutes of natural pressure release. After 10 minutes, manually release the pressure.

3) Serve in a bowl. May garnish with cilantro.

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