Instant Pot Gujarati Kadhi (with Rice)
Gujarati Kadhi is a velvety, sweet-and-sour yogurt curry. When paired with fluffy grains of rice and effortlessly steamed together in a single pot; it makes the ultimate fuss-free comfort meal.
Servings: 4
Calories: 246kcal
Ingredients
For the Kadhi
- 1 cup yogurt (room temperature)
- ¼ cup chickpea flour (besan)
- 3 cups water
- 3 tablespoon ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ⅛ teaspoon asafetida
- 1-2 dried red chili
- 4-5 curry leaves
- 1 green chili (chopped)
- ½ inch ginger (grated)
- ⅓ teaspoon ginger chili paste
- 2-3 pieces cinnamon
- 4-5 cloves
- 1 tablespoon sugar
- 1½ teaspoon salt
- 3-4 stalks cilantro (chopped)
Instructions
- In a bowl mix together yogurt, water and chickpea flour. Using a hand blender or whisk, blend to a smooth consistency.1 cup yogurt, 1 cups water, ¼ cup chickpea flour
- Set the Instant Pot to Sauté and Normal. Add ghee and wait till the display reads Hot.3 tablespoon ghee
- Then add the mustard seeds.1 teaspoon mustard seeds
- Then add the cumin seeds, asafetida, curry leaves, red and green chili, cinnamon and cloves.1 teaspoon cumin seeds, ⅛ teaspoon asafetida, 1-2 dried red chili, 4-5 curry leaves, 1 green chili, 2-3 pieces cinnamon, 4-5 cloves
- Once the seeds pop, add in the ginger along with the chili ginger paste. Mix well and let the ginger cook for a minute.½ inch ginger, ⅓ teaspoon ginger chili paste
- Next add in the yogurt chickpea flour mixture and mix well.
- Also add 2 cups water.2 cups water
- Mix everything well and add sugar and salt.1 tablespoon sugar, 1½ teaspoon salt
- Wash the rice and add them to a steel bowl. Add water, salt and ghee.1 cup white rice, 1.25 cups water, ½ teaspoon ghee, ½ teaspoon salt
- Place a trivet in the middle of the kadhi.
- Then place the rice container on it.
- Press Cancel on the Instant Pot and then press Soup mode. Set mode to Normal and time to 6 minutes. Close the lid and set the valve to sealing.
- Let the rice and Gujarati kadhi cook. Once the timer goes off, let the pressure release naturally for 10 minutes. Then release the remaining pressure and open the Instant Pot.
- Using tongs remove the bowl with rice.
- Sprinkle cilantro on the Gujarati kadhi and mix well.3-4 stalks cilantro
- Serve kadhi warm with the rice.
Video
Notes
- Avoid lumps: If there are any lumps in the yogurt chickpea flour mixture, they will remain in the kadhi. It is best to use a hand blender or a traditional wooden churner (madhani) to make the mixture lump free. Also, ensure all the besan is incorporated before proceeding.
- Water to chickpea flour ratio: Traditionally Gujarati kadhi is boiled for several minutes and it is easy to add or burn off extra water. However, as we cook the kadhi in a sealed environment, we need to have the correct ratio before we start. Having less water will result in a 'burn' warning.
- Use the right trivet: Use a netted trivet versus the one which is just a thick rim. When the thick rim is used, and a heavy bowl placed over it; the liquids remain separate within and outside the ring. The liquid inside tends to burn and give a burn warning.
- Replace rice with quinoa: It is easy to replace half or complete rice with quinoa. Use tricolor or white quinoa. Ensure the quinoa is thoroughly washed before starting. Else it tends to become bitter.
- Pick the right rice: We rely on the cooking time of the kadhi and rice for this recipe to work. So we need rice that will cook in about 6 minutes on soup mode. Pick long grain or short grain white rice. Brown rice typically takes 23 minutes to cook. Thus, it will remain undercooked here.
- Instant Pot: Remember to always account for the time needed for the Instant Pot to come to pressure. The cook time listed does not account for this.
Nutrition
Calories: 246kcal | Carbohydrates: 23g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 1249mg | Potassium: 200mg | Fiber: 2g | Sugar: 7g | Vitamin A: 168IU | Vitamin C: 22mg | Calcium: 108mg | Iron: 1mg