Maharashtrian Besan Dahi Kadhi
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Thin yogurt-besan kadhi tempered with mustard curry leaves — Maharashtrian style for rice.
Maharashtrian kadhi is thinner than the Punjabi one, with no pakoras. Curd and besan are whisked with water and simmered, then finished with a mustard tadka. It goes with plain rice or khichdi.
Ingredients
How to Make It
Whisk yogurt besan water.
Simmer lump-free.
Temper; finish coriander.
Nutrition per serving
* Approximate values per serving
Health Benefits
Probiotic-leaning yogurt curry with little oil. Don’t boil hard after yogurt.
Besan stabilises the curd so it does not split on the stove. A small pinch of sugar balances the tang.
Pro Tips
- →Low flame.
- →Whisk smooth.
- →Serve with rice.
- →Whisk the curd and besan with water before putting it on the heat.
- →Stir continuously until it comes to a boil.
- →Simmer for 10 to 15 minutes so the besan cooks.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Besan (chickpea flour): about 387 kcal; Sugar: about 387 kcal (about 20 kcal per teaspoon); Plain curd (whole milk): about 61 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Pakora skip.
- 2Garlic.
- 3Add a few curry leaves or a pinch of hing in the tadka.
Frequently Asked Questions
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