Gujarathi Kadhi

Ingredients

2 tablespoons bengal gram flour (besan)

2 cups yoghurt, preferably sour

4 cups water

2 teaspoons grated ginger

2 green chillies, slit or chopped fine

2 teaspoons sugar or to taste

1 teaspoon each of mustard seeds and cumin seeds

1/2 teaspoon each of asafoetida and turmeric powders

2 tablespoons ghee

1 red chilli(es) broken into pieces

4 curry leaves

salt to taste

finely chopped coriander leaves, for garnish

Preparation

Mix the yogurt, flour and water in a saucepan, beating well so that no lumps are formed. Add the grated ginger, green chillies, curry leaves, sugar and salt. Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering.

Heat the ghee in a pan for 2 minutes. Add the mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, red chilli, and turmeric powder and fry on low heat for a few seconds.

Add the spice mixture to the gram flour gravy and stir occasionally while simmering over very low heat for 4 minutes.

Garnish with finely chopped coriander leaves before serving.