Ingredients:
• 1/3 cup – black eyed beans (soak for 2 hours in water)
• For kadhi:
• 1 stalk Curry leaves
• 2 green chillies, slit lengthwise
• 1 tsp – coriander leaves, freshly chopped
• 1 cup – slightly sour Curd
• 1 tbsp – gram flour
• 1/2 tbsp – Wheat flour
• 1 tsp – Red Chilli powder
• 1/4 tsp – Turmeric power
• salt to taste
• 3-4 pinches Asafoetida
• 1/2 tsp – each mustard & Cumin seeds
• 2 cups – water
• 2 tbsp – Ghee
Method:
- Add plenty of water and pressure cook chawli beans till very tender to touch. (Approx. 4 whistles should suffice).
- Cool cooker before opening lid.
- Drain, wash with running water, drain, keep aside.
- For Kadhi:
- Mix chilli powder, turmeric powder, salt in 1/2 cup water, keep aside.
- Beat the curd till smooth in 2 cups water add both flours and beat till no lumps are left.
- Add cooked beans to this mixture. Heat ghee in large deep pan, add seeds and curry leaves and green chillies.
- Allow to splutter, add asafoetida, add masala paste.
- Simmer and stir till ghee floats on top.
- Remove a tbsp of this ghee layer in a cup, and keep aside.
- Add beaten curd mixture, stir continuously, till it boils.
- Add flour mixture and bring it to boil
- Reduce flame, allow to simmer for 7-8 minutes, stirring occasionally. Taste and check for salt and sourness.
- If not sour at all, add a pinch of citric acid crystals, to taste.
- Pour into serving dish, garnish with chopped coriander and masala ghee kept aside.
- Serve hot with steamed hot rice, dry sabzi and papadams.
Recipe courtesy of Sify Bawarchi