Bathua Kadhi is a simple and flavorful dish. It is a winter staple in our household, and I absolutely love it with a side of khichdi. It’s pure comfort in a bowl.
Winter is the season for warm, comforting meals. I love making one-bowl meals – steaming soups to hearty dal-chawal, especially for dinner. These cosy, comforting dishes warm us inside out and it’s a pure joy to cradle the bowl while eating. It is almost like getting a hug from your bowl :-).
Bathua, is a leafy green that grows abundantly in our fields (it is a weed). It adds a delicious and healthy twist to this classic kadhi. We don’t intentionally cultivate bathua, but this generous gift of nature pops up everywhere. We simply embrace its abundance, incorporating it into our meals in various ways – kneaded into parathas, added to saag, and, of course, used to make this delightful Bathua Kadhi.
Bathua Kadhi with Khichdi
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 100 g bathua leaves
- 1 cup yogurt
- 2 tbsp gram flour Besan
- ½ tsp turmeric
- A pinch of asafoetida hing
- 2 dried red chillies
- 8 curry leaves
- Salt to taste
- 1 tsp kashmiri red chilli powder
- 1 tsp fenugreek seeds methidana
- 3 tsp ghee
- 1 tbsp Ghee
Instructions
- Remove the bathua leaves from the stalks, wash them thoroughly, and chop them.
- Soak the chopped bathua leaves In a pot of hot water. Keep it aside.
- Whisk together the yogurt,gram flour, red chilli powder, turmeric powder and 3 cups water using a blender.
- Strain the soaked bathua leaves and mix in the yogurt mixture.
- Heat ghee in the deep pan.
- Add hing, curry leaves, fenugreek seeds and dried red chillies.
- Once the seeds crackle, add the yogurt mixture and bring to a boil, stirring continuously.
- Add salt, lower the heat and simmer for 20 minutes, stirring occasionally.
To serve
- Add khichdi in bowl and pour over bathua kadhi generously.
Notes
- Keep the curd outside refrigerator overnight for it go sour. Else you can also add lime juice after the Kadhi is cooked.
- I use Kashmiri red chilli powder which doesn’t have too much heat but adds natural colour. To make the kadhi spicier, you should use regular red chilli powder.
- Same recipe can be made with other greens like spinach and amaranth leaves.
Winter Comfort in a bowl!
Bathua kadhi with Khichdi is one of my favourites during this season. It is seasonal, local, nourishing, and delicious! What are some of your all-time favourite winter meals? Do share in comments!
Sharing some of my favourites below:
Happy healthy winters!
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