METHOD TO PREPARE

Prepare the Kadhi Mixture:

• In a large bowl, whisk together 1½ cups of Nanak dahi (curd) and 4 tbsp of besan (gram flour) until smooth.

• Add salt to taste, ¾ tsp haldi (turmeric), and 1½ tsp mirch (chili) powder to the mixture.

• Gradually add 5 cups of water to the mixture, stirring well to avoid lumps.

• Set this mixture aside.

1. For 1st Tempering:

   • Heat 5 tbsp oil in a large pot or kadhai over medium heat.

   • Add 2 dry red chilies, 3 bay leaves, ½ tsp fenugreek seeds, and ½ tsp asafoetida to the oil.

   • Let them splutter for a few seconds, then add 2 tsp mustard seeds, 4-5 cloves, 2 tbsp coriander seeds, 2 tsp cumin seeds, and 2 tsp fennel seeds.

   • Once the seeds begin to splutter, add 2 sprigs of curry leaves, 1 chopped green chili, and 2 tsp chopped ginger.

   • Sauté everything for about 1-2 minutes until the spices release their aroma.

2. Add the Kadhi Mixture:

   • Pour the prepared kadhi mixture into the pot with the tempering.

   • Stir well to combine, ensuring the spices are evenly distributed throughout the mixture.

   • Bring the kadhi to a boil, then reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally. You can adjust the consistency by adding more water if needed.

3. For 2nd Tempering (Optional):

   • In a separate small pan, heat 2 tbsp ghee.

   • Add 1 tsp Kashmiri chili powder to the ghee and sauté for a few seconds.

   • Pour this ghee and chili powder mixture over the simmering kadhi for extra flavor and color.

4. Serve:

   • Once the kadhi is well-cooked and the flavors have melded together, remove it from the heat.

   • Serve hot with steamed rice or roti.

Enjoy your flavorful, aromatic Kadhi!