🌼 BESAN KADHI RECIPE
📝 Ingredients:
For the Kadhi:
- 1 cup sour curd (yogurt)
- ¼ cup besan (gram flour)
- 3 cups water
- ½ tsp turmeric powder
- ½ tsp red chili powder
- Salt to taste
- 1 tsp grated ginger (optional)
- 1–2 green chilies (slit)
For Tempering:
- 2 tbsp oil or ghee
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp fenugreek seeds (methi)
- 1–2 dried red chilies
- A pinch of hing (asafoetida)
- 8–10 curry leaves (optional)
👩🍳 Method:
- Mix Kadhi Base:
In a bowl, whisk curd till smooth. Add besan, turmeric, chili powder, and salt. Gradually add water while whisking to avoid lumps. Add ginger and green chilies if using. - Cook Kadhi:
Pour mixture into a kadhai or deep pan. Bring to a boil on medium flame, stirring continuously. Then lower heat and simmer for 25–30 mins, stirring occasionally. It will thicken and turn aromatic. - Make Tempering:
Heat oil/ghee. Add mustard seeds. When they crackle, add cumin, fenugreek, hing, dry red chilies, and curry leaves. Let it sizzle for a few seconds. - Finish:
Pour the hot tempering into the kadhi. Cover immediately. Let it rest for a few minutes before serving.