Kadhi (Yogurt and Chickpea Flour Stew)

Method

1. 1

   In a medium bowl, whisk yogurt and besan until smooth and lump-free; set aside.

2. 2

   To Prepare the Tadka: In a large saucepan, heat ghee or olive oil over medium heat until shimmering. Add cumin and mustard seeds and cook, stirring, until they begin to sizzle and pop. Reduce heat to medium-low and add curry leaves, garlic, chili, and asafetida and cook, stirring constantly, until fragrant and the garlic just begins to turn golden, about 1 minute. Remove from heat and transfer 2 teaspoons tadka into a small bowl to reserve for garnish.

3. 3

   To Prepare the Kadhi: Add onion and ginger paste to saucepan with tadka and cook over medium heat, stirring occasionally, until onion softens and turns translucent, about 5 minutes.

4. 4

   Stir in reserved yogurt–chickpea flour mixture, cilantro (reserving 2 tablespoons for garnish), salt, turmeric, coriander, and black pepper. Add water, stirring well to fully incorporate.

5. 5

   Bring mixture to a gentle simmer. Reduce heat to low and cook, uncovered, stirring often, until slightly thickened and no longer grainy, 25 to 30 minutes. (Do not let the mixture boil.)

6. 6

   Season with additional salt to taste. Off-heat, top with reserved cilantro and tadka. Serve with basmati rice on the side.

Nutrition

calories

161 kcal

fatContent

9 g

fiberContent

3 g

sugarContent

5 g

sodiumContent

523 mg

proteinContent

5 g

cholesterolContent

24 mg

carbohydrateContent

16 g

saturatedFatContent

5 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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