Light & Tasty Kadhi

 

Kadhi as we all know is a popular dish in north india. When I was in delhi & working over there in a legal firm, I remember the caterer used  to serve Kadhi chawal once or  twice in a week. And I just used to love to eat that specially with the pakodas in the kadhi. Though I never tried that at home as I kept enjoying it in the office cafeteria. Now that I started cooking full-fledgedly and enjoy experimenting different types of dishes, I cook kadhi sometimes for a change in the menu instead of having pulses , vegetable everyday. My today's kadhi recipe is of dahi & besan & without pakodas. Very easy to cook in no time yet so tasty.


Ingredients:

Besan/Gram flour/chickpea flour: 3-4 tbsp.
Curd: 50 gms
Black mustard seeds: 1 tsp
Cumin seeds: 1 tsp
DRy red chillies: 1-2
Methi seed: 1/2 tsp
Turmeric powder: 1/2 tsp
Chilli powder: 1/2 tsp
Salt to taste
Curry leaves: 5-6 leaves
Mustard oil: 1 tbsp.

 

Method:

In a mixing bowl , take the besan & curd , add some water and mix everything well so that so lumps remain and to make a mixture of running consistency and keep aside.

Heat oil in a kadhai/pan, add mustard seeds, cumin seeds, methi, curry leaves, dry chillies and allow them to splutter. Add now chilli powder, turmeric powder and fry them and finally add the curd & besan mixture. Whisk the mixture continuously so that no lumps forms keeping the flame at low for about 2-3 minutes. Now add half cup of water and salt and mix all well. Keep the flame from low to medium without covering. As soon as the kadhi thickens put the flame off.

Serve this kadhi hot with rice or pulao and enjoy !