Rajasthani Kadhi Recipe

Ingredients:

• 1 cup sour yogurt
• 4 tablespoons gram flour (besan)
• 2 cups water
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon turmeric powder
• 2 dried red chilies
• 1/4 teaspoon asafoetida (hing)
• 1 tablespoon ghee or oil
• Salt, to taste
• Fresh coriander leaves, chopped, for garnishing

Instructions:

1. In a mixing bowl, whisk together sour yogurt and gram flour until smooth.
2. Gradually add water to the yogurt mixture, stirring continuously to prevent lumps. The consistency should be smooth and pourable.
3. Heat ghee or oil in a deep saucepan over medium heat.
4. Add cumin seeds, mustard seeds, fenugreek seeds, and dried red chilies to the pan. Sauté until the seeds crackle.
5. Reduce the heat to low and add turmeric powder and asafoetida to the pan. Stir for a few seconds.
6. Slowly pour the yogurt mixture into the pan, stirring continuously to prevent curdling.
7. Cook the kadhi on low heat, stirring occasionally, until it comes to a gentle boil.
8. Once the kadhi starts boiling, simmer it for 15-20 minutes, stirring occasionally, until it thickens slightly.
9. Season the kadhi with salt according to taste.
10. Garnish the Rajasthani Kadhi with freshly chopped coriander leaves.

Serve the flavorful Rajasthani Kadhi hot with steamed rice or roti for a comforting meal!