
Ingredients:
• 1 Cup Dahi (Home made preferred)
• 2 tbsp Besan (Chana Dal flour)
• 1 tbsp of Cooking Oil
• 1 tsp Mustard Seeds
• 1 cut Green chilli
• 1 tsp. Methi seeds
• 1 tsp. Ginger paste
• 1 tsp. Asafoetida
• 2 tbsp of chopped Coriander
• 5-6 Curry leaves
• Salt to taste
• 1 cup Water
Method:
- Take dahi and besan in a bowl and whisk it until its texture looks smooth.
- There should not be lumps of either besan or dahi.
- Heat oil in a pan and add musturd and methi seeds.
- Let it split in a oil, then add cut green chilli, ginger paste and let it golden brown in the oil.
- Add chopped coriander then curry leaves, salt and last asafetida.
- Mix it well while on the stove.
- Add a cup of water in it and let the water start boiling.
- Add dahi and besan mixture to boiling water in the pan and on high heat or high flame of strove, start stirring it with spoon for 3 to 4 minutes.
- Don’t let it boil now.
- And now kadhi is ready to serve.
- It is traditionally served as a part of dinner in Maharashtra.
Recipe courtesy of Shubhangi