Pan-Indian · Main
Kadhi
Curd and besan kadhi
- Energy
- 202 kcal
- Protein
- 9.98 g
- Fibre
- 4.06 g
- Time
- 35 min
Per serving, 183 g.1 Good for lunch or dinner.
One serving gives you
- 20%of the day’s calcium
- 20%of the day’s vitamin B12
- 16%of the day’s folate
- 12%of the day’s zinc
Nutrition facts
One serving, 183 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy202 kcal11%
Carbohydrates
- Carbohydrate17.4 g6%
- Fibre4.06 g16%
- Soluble fibre0.72 g
Fats
- Fat10.2 g21%
- Saturated fat limit3.99 g20% of limit
- Monounsaturated fat3.65 g
- Polyunsaturated fat1.77 g
- Omega-61.69 g21%
- Omega-30.08 g8%
- EPA + DHA0 mg
- Cholesterol limit19.5 mg
Protein and amino acids
- Protein9.98 g20%
- Histidine242 mg40%
- Isoleucine485 mg40%
- Leucine852 mg36%
- Lysine748 mg69%
- Methionine + cystine296 mg49%
- Phenylalanine + tyrosine956 mg114%
- Threonine370 mg88%
- Tryptophan82 mg39%
- Valine628 mg81%
Vitamins
- Vitamin A48 µg6%
- Vitamin B10.1 mg7%
- Vitamin B20.25 mg13%
- Vitamin B30.51 mg5%
- Vitamin B50.93 mg19%
- Vitamin B60.1 mg5%
- BiotinNot in the source data
- Folate34.9 µg16%
- Vitamin B120.44 µg20%
- Vitamin C3.65 mg6%
- Vitamin D0.15 µg1%
- Vitamin E0.81 mg11%
- Vitamin K6.22 µg11%
Minerals
- Calcium203 mg20%
- ChromiumNot in the source data
- Copper0.17 mg10%
- IodineNot in the source data
- Iron1.68 mg6%
- Magnesium47.8 mg13%
- Manganese0.55 mg14%
- MolybdenumNot in the source data
- Phosphorus214 mg21%
- Potassium450 mg13%
- Selenium13.8 µg35%
- Sodium limit346 mg17% of limit
- Zinc1.63 mg12%
Ingredients
Weighed raw, for one serving. Telugu name after each.
12 ingredients
- Curd (dahi, plain yogurt), whole milk perugu150 g
- Bengal gram, dal senaga pappu20 g
- Groundnut oil palli nune4 g
- Turmeric powder pasupu0.3 g
- Ginger, fresh allam3 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Fenugreek seeds menthulu0.3 g
- Curry leaves karivepaku0.5 g
- Cumin seeds jeelakarra0.8 g
- Asafoetida inguva0.05 g
- Chillies, red endu mirapakaya0.6 g
- Iodized salt (table salt) uppu0.7 g
Method
About 35 minutes.
- 1
Grind 20 g chana dal (chana dal) to a fine flour (besan).
- 2
Whisk 150 g curd with 20 g chana dal, turmeric and 3 parts water until smooth.
- 3
Simmer on low heat, stirring, for 20 minutes until it thickens.
- 4
Heat 4 g groundnut oil and add cumin seeds, chana dal, broken dry red chilli, curry leaves and a pinch of asafoetida with the fenugreek seeds and curry leaves; pour over the kadhi.