Ingredients:

• 1/2 cup besan (gram flour)
• 2 cups curd (yogurt)
• 4 cups water
• 2 tsp oil
• 1 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 1 tsp kasuri methi (dried fenugreek leaves)
• A pinch of asafoetida (hing)
• 1 tsp ginger (grated)
• 1 green chili (finely chopped)
• 2 dried red chilies (for tempering)
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• Salt (to taste)

Instructions:

Prepare the Kadhi Mixture: In a large bowl, whisk together the besan, curd, and water until smooth. Add turmeric powder, red chili powder, and salt. Mix well and set aside.

Cook the Kadhi: In a large pot, heat oil over medium heat. Add cumin seeds, fenugreek seeds, asafoetida, grated ginger, and green chili. Sauté for a minute. Add the kadhi mixture to the pot and bring it to a boil, stirring continuously to avoid lumps. Reduce the heat and let it simmer for 30-40 minutes, stirring occasionally.

Prepare the Tempering: In a small pan, heat a little oil. Add dried red chilies and kasuri methi. Sauté for a few seconds until fragrant.

Finish and Serve: Pour the tempering over the kadhi and mix well.

Serve hot with steamed rice or roti.

Serving Size: Serves 2-3

Enjoy your healthy and delicious Kadhi!