Bhatt Ki Kadi
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Bhatt Ki Kadi is a magnificent and nutrient-dense variation of the traditional Indian kadhi, hailing from the Kumaon region of Uttarakhand. Instead of gram flour (besan), this dish uses a paste made from local black soybeans (Bhatt) to thicken the yogurt base. The result is a gravy that is much richer, nuttier, and deeper in color than standard kadhi. We slow-cook it until the flavors of the beans and the tang of the yogurt are perfectly married. It is a symbol of mountain resilience, providing high protein and warmth to the body. I love eating this with hot steamed rice and a spoonful of fresh mountain ghee on a rainy afternoon.
Ingredients
Cooking Instructions
Tips & Secrets
- Soaking the black beans is crucial to get a smooth paste that blends well with the yogurt.
- Constant stirring until the first boil is the absolute secret to prevent the yogurt from curdling.
- Slow cooking for a long duration is what gives this kadhi its signature deep and nutty mountain flavor.
Nutritional Information(Per 250ml)
215 kcal
14g
10g
18g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.