Monsoon rains in Delhi often bring cravings for comforting and hearty meals—enter spring onion kadhi chawal, a flavourful twist on the classic yogurt‑based curry that warms the soul. Made by whisking curd (dahi) with besan (gram flour) and water, the kadhi is simmered gently with chopped spring onions (hara pyaz), aromatic cumin seeds, asafoetida (hing), turmeric, red chilli powder and a pinch of salt for depth.

Once the kadhi thickens into a creamy, tangy gravy, it gets a final tadka—hot oil splashed over cumin seeds, dried red chilli, and curry leaves—unlocking layers of fragrance and flavour.turn0search3turn0search1 The soft spring onion bits infuse freshness and a mild sweetness that contrasts beautifully with the tangy kadhi base.

Serve this piping hot with steamed rice for classic kadhi chawal, or enjoy with bajra rotla or bajri roti. A hearty drizzle of ghee and a side of papad elevate the meal to peak comfort.