Ingredients:

• 1/3 cup – Chana (red) (soak for 4 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 of Asafoetida
• 1/2 tsp each – mustard and Cumin seeds
• 2 cups – water
• 2 tbsp – Ghee

Method:

1. Add plenty of water and pressure cook chana till very tender to touch (approximately 4 whistles should suffice).
2. Cool cooker before opening lid.
3. Drain, wash with running water, drain again, and keep aside.
4. For Kadhi:
5. Mix chilli powder, turmeric powder, and salt in 1/2 cup of water, and keep aside.
6. Beat the curd till smooth.
7. Add both flours in two cups of water and beat till no lumps are left.
8. Add cooked chana to this mixture. Heat ghee in a large deep pan, and add seeds, curry leaves, and green chillies.
9. Allow them to splutter, and then add asafoetida and masala paste.
10. Simmer and stir till the ghee floats on top.
11. Remove a tablespoon of this ghee layer in a cup, and keep aside.
12. Add beaten curd mixture, and stir continuously till it boils.
13. Add flour mixture and bring it to boil.
14. Reduce flame and allow it to simmer for 7 to 8 minutes, stirring occasionally. Taste and check for salt and sourness.
15. If not sour at all, add a pinch of citric acid crystals to taste.
16. Pour into a serving dish, and garnish with chopped coriander and masala ghee kept aside.
17. Serve hot with steamed hot rice, dry sabzi, and papadums.

Recipe courtesy of Sify Bawarchi