Israeli-style Kadhi

Ingredients

Israeli-style Kadhi differs from the original Indian Kadhi in its use of Israeli spices and flavors. While the Indian version typically uses fenugreek seeds and curry leaves for seasoning, the Israeli adaptation incorporates cumin, turmeric, and coriander to infuse the stew with a distinct Middle Eastern taste. Additionally, the Israeli-style Kadhi replaces the traditional gram flour with yogurt as the base, resulting in a creamier and tangier stew. We alse have the original recipe for Kadhi, so you can check it out.

• 2 cups (470ml) plain yogurt 2 cups (470ml) plain yogurt
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) cooked chickpeas 1 cup (200g) cooked chickpeas
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 12g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, whisk together the yogurt and water until smooth. Set aside.
2. 2.
   Heat olive oil in a large pot over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally.
3. 3.
   Add the minced garlic to the pot and cook for an additional minute.
4. 4.
   Stir in the cumin, turmeric, coriander, salt, and black pepper. Cook for another minute to toast the spices.
5. 5.
   Pour in the yogurt mixture and stir well to combine.
6. 6.
   Add the cooked chickpeas to the pot and bring the stew to a simmer. Cook for 15-20 minutes, stirring occasionally, until the flavors meld together and the stew thickens.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Israeli-style Kadhi hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the stew to remove excess sodium. If using dried chickpeas, soak them overnight and cook until tender before adding to the stew.

Tips & Tricks

• For a spicier version, add a pinch of red chili flakes or a chopped green chili.
• To make the stew creamier, you can add a tablespoon of tahini or almond butter.
• Serve the Israeli-style Kadhi with a side of Israeli salad for a refreshing contrast.

Serving advice

Israeli-style Kadhi is best served hot, either over steamed rice or with warm pita bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

When serving Israeli-style Kadhi, ladle it into individual bowls and sprinkle some extra cumin and turmeric on top for an attractive presentation. Serve with a side of warm pita bread or steamed rice.