Who doesn’t like the ultimate comfort food Kadhi Pakoda? Growing up, we had Bihari Kadhi Bari at home and with hot rice, which was pure bliss. Like always, my mom ensured to put her touch on the Kadhi-Bari and made it with soaked chana dal paste mixed with onion. It was more like a crispy onion pakoda and she made the usual Bihari Kadhi which is a little different from Punjabi Kadhi. I would say it was really simple and clean-flavoured Kadhi and it was not very spicy. After I got married and tasted my M.I.l ’s kadhi which she called Bari ka Jhol; I loved it. It was different from what I had before. It was super spicy and thick, like the consistency of any thick gravy wali Sabji. Let me tell you a story- I was extremely puzzled when she told me we needed to make dal with Kadhi-Chawal. Who eats dal with kadhi? At my home, we were a kadhi -chawal eating type. But then I understood the logic; since the thick gravy, they had dal and treated kadhi-bari as a sabji. Later on, when I started to make this in my kitchen, I blended both styles in my Kadhi-Bari and adopted what I liked from both of their recipes. So here I am, sharing the recipe of my improvised version of Kadhi /Bari /Pakoda. It has everything included in one recipe, from Bihari to Punjabi. I have given my twist to an ultimate comfort dish. Here is the step-by-step recipe;
