Seems redundant to call it Punjabi Kadhi, given that this is a Punjabi cooking site. It’s like the joke about how in China people just call it food, not Chinese food.
Kadhi – pronounced ka-rdee (yea that’s not an easy sound to make) is not just a weird way of saying curry. Curry means gravy – that is all, so try not to upset your local friendly Punjabi by saying, “OMG I love curry!”. We really do think,”Cool, you like gravy.” Kadhi on the other hand is amazing! It’s rich, creamy, and velvety in texture. A lot of recipes say that cooking it for 30 minutes is good but this is one of those recipes. The longer you let it simmer the more flavorful it gets.
It’s great with plain rice, roti, plain paranthas, or even a slice of bread. And it just gets better over night in the fridge. So it was really normal back in Punjab to have kadhi chawal (rice) over the course of a couple days. Or even for it to be made and eaten the next day, so it could sit and really soak up all the flavors.
Nothing beat waking up on cold winter mornings and smelling kadhi cooking in the kitchen. Pretty much meant that you hadn’t been an ass the previous day, and that the domestics and the family still loved you enough to keep you.
As I mentioned, this dish tastes better the longer you simmer it, partly because the yogurt and the garbanzo bean flour really soak up the flavors as time goes on. It thickens incredibly quickly so make sure to keep a careful watch on it. That said, it’s meant to be a thick chowder, so if it starts to get a bit too thick just add water. I like to store the pakoras and kadhi separately until serving, simply so that it doesn’t all disintegrate into a giant pile of mush. In the same vain of hating soggy pakoras – I don’t make mine before hand, as most recipes suggest. I make them while the kadhi is simmering. That way I have fresh crisp pakoras to drop in.