Punjabi Kadhi

Ingredients:

1 cup besan

2 cups yogurt
3 tablespoons oil
1 onion chopped or sliced
1/3 teaspoon mustard seeds
5-8 curry leaves
1/2 teaspoon cumin seeds
1/4 teaspoon methi (fenugreek) seeds
1/2 teaspoon dried kasuri methi
4 whole red chillies
1/2 teaspoon tamarind paste (depends how much sour you like, if yogurt is sour then very little tamarind)
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon tomato paste
1 inch sliced ginger
2 teaspoons garam masala
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
3 sliced green chillies
Salt to taste

Preparation:

Besan Mixture: Mix besan, yogurt with double the amount of water with 1/2 tsp of turmeric powder, some salt and chilli powder. Use a hand blender to remove all the lumps. Keep aside while the seasoning is ready.

For Seasoning
Heat oil in a pan and add mustard seeds, whole chillies, cumin seeds, methi seeds and when they start to pop add chopped onions. Sauté until golden brown.

Add ginger paste, garlic paste, sliced ginger, curry leaves, sliced chillies, turmeric, garam masala, tamarind paste, cumin powder, salt and all other masalas.

Add little water till all other ingredients are well mixed.

Add Besan mixture and let it simmer for a while until curry thickens up---.

(Be careful about the consistency---. Sometime you need more Besan to get the right consistency, depends upon the quality of Besan - you have to standardize the kind of Besan you use--).While Kadhi is simmering you can add pakoras/or potatoes into it.

Keep the flame low otherwise will stick to bottom and will ruin the dish.

When thickens and ready, garnish with coriander leaves.

** adjust the ingredients according to your taste.