INGREDIENTS
for kadhi:
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1 cup sour full fat yogurt /khatta dahi
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2 cups water
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2 tbsp gram flour/besan
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¼ tsp turmeric powder/haldi powder
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salt as required
for tempering:
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2 tbsp oil or 1.5 tbsp ghee
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½ tsp mustard seeds/rai or sarson
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¼ tsp fenugreek seeds/methi dana
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½ tsp cumin seeds/sabut jeera
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1 small to medium bay leaf/tej patta
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a generous pinch of asafoetida/hing
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¼ tsp red chili powder/lal mirch powder
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1-2 dry red chilies/sookhi lal mirch - kept whole or halved and seeds removed
INSTRUCTIONS
preparing the kadhi:
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mix the above mentioned kadhi ingredients till smooth in a pan. use a wired whisk to stir. no lumps should be there.
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keep on a low flame and stir often for about 5-6 minutes till the gram flour or besan gets cooked and the kadhi or sauce thickens a bit.
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the consistency of the kadhi is neither thick nor thin.
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keep aside covered.
tempering the kadhi:
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heat oil or ghee in a small pan.
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add the mustard seeds along with the bay leaf first.
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let the mustard seeds start popping & crackling.
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then add cumin seeds and fenugreek seeds.
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stir and add red chilies and asafoetida.
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fry for a few seconds till the red chilies darken a bit.
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switch off the flame.
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add the red chili powder and stir.
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immediately pour this tempering into the kadhi.
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cover and let the tempering flavors infuse with the kadhi.
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after 5-6 mins, stir and serve rajasthani kadhi hot with phulkas, steamed rice or jeera rice.
Menu Source: http://www.vegrecipesofindia.com
