Yogurt-Based Besan Kadhi with Curry Leaves

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, tangy curry made with chickpea flour and yogurt, tempered with cumin and fresh curry leaves for aromatic depth. This indian (vegetarian, gluten-free) ready in about 35 minutes pairs besan, water, yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk 1/2 cup besan with 1 cup water until smooth. Set aside.
  2. Step 2: Heat 2 tbsp oil in a saucepan over medium heat. Add 1/2 tsp cumin seeds and 1/4 cup diced onion, and cook for 5 minutes until onions are golden.
  3. Step 3: Stir in 1/4 tsp turmeric, 1/4 tsp red chili powder, 1/2 tsp garam masala, and 1/2 tsp salt. Add the besan mixture and cook for 5 minutes, stirring constantly to avoid lumps.
  4. Step 4: Stir in 1 cup yogurt and 1/2 cup water. Cook on low heat for 10 minutes until the sauce thickens and coats the back of a spoon. Stir in 1/4 cup chopped coriander and 1/4 cup fresh curry leaves.

Frequently asked questions

How long does Yogurt-Based Besan Kadhi with Curry Leaves take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Yogurt-Based Besan Kadhi with Curry Leaves?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep besan from drying out.

Can I substitute ingredients in Yogurt-Based Besan Kadhi with Curry Leaves?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Yogurt-Based Besan Kadhi with Curry Leaves for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Yogurt-Based Besan Kadhi with Curry Leaves vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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