Rajasthani Kadhi

A spiced yogurt and besan kadhi tempered with mustard seeds, fenugreek, garlic, and curry leaves.

Cuisine: Rajasthani (Rajasthan) · Style: Curry · Protein: Lentils · Total time: 40 minutes · Difficulty: easy · Servings: 4 · Spice: 2/5

Ingredients

• 1 cup yogurt
• 3 tbsp besan
• 2.5 cups water
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• Salt to taste
• 2 tbsp ghee
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 1/2 tsp cumin seeds
• 1 pinch asafoetida
• 2 dried red chillies
• 2 sprigs curry leaves
• 5 garlic cloves, crushed
• 2 green chillies, crushed

Steps

1. Whisk yogurt, besan, water, turmeric, red chilli powder, and salt until perfectly smooth.
2. Simmer the kadhi on low heat, stirring often, until the raw besan smell disappears and the mixture thickens slightly.
3. Heat ghee in a small pan. Add mustard seeds, fenugreek, cumin, asafoetida, dried chillies, curry leaves, garlic, and green chillies.
4. Let the garlic soften and the spices bloom, then pour the tempering into the kadhi.
5. Simmer a few minutes more so the flavours meld. Serve hot with rice or roti.

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