KAHDI RECIPES

Steps:

• Mix yogurt and chickpea flour in a large measuring glass until smooth and homogeneous. Stir in 1 cup water, followed by turmeric—the mixture should be a pale yellow color; set aside.
• Melt 1 Tbsp. ghee in a medium Dutch oven or other heavy pot over medium heat. Add cloves, bay leaves, peppercorns, mustard seeds, fenugreek seeds, and ½ tsp. cumin seeds and cook, stirring, until mustard seeds start to pop, about 1 minute. Reduce heat to low and add reserved yogurt mixture and 3 cups water; mix well. Season with 2 tsp. salt. Taste—the mixture should be tangy, rich, and distinctly flavored by the spices. Add lime juice to taste and more salt if needed.
• Increase heat to high and bring to a boil, stirring constantly (if you stop stirring, it will curdle). Insert a large long-handled spoon into the pot to prevent soup from boiling over and let cook 10 minutes without stirring (if at any point it looks like it might boil over, reduce heat to medium-high for a minute before turning it back up). The kadhi should become thicker and brighter in color and look like a creamy soup. Taste again and add more lime juice if needed.
• About 5 minutes before kadhi is done cooking, melt remaining 4½ tsp. ghee in a small saucepan or butter warmer over medium-high. Cook remaining 1 tsp. cumin seeds until they start to sputter and turn brown, a matter of seconds. Immediately remove pan from heat and stir in chiles, asafetida (if using), and chili powder.
• Stir spiced ghee into kadhi and serve in bowls over rice.

Steps:

• To make pakoras, combine fenugreek leaves, carom seeds, onion, gram flour, ¼ teaspoon turmeric powder, salt, ½ teaspoon red chilli powder and baking soda in a bowl. Mix well using sufficient water to make a soft mixture.
• Heat sufficient oil in a kadai. Drop small portions of gram flour mixture into the hot oil and deep-fry till golden. Drain on absorbent paper and set aside.
• To make kadhi, combine yogurt, gram flour, ginger-garlic-green chilli paste, remaining red chilli powder, remaining turmeric powder and salt in a bowl. Add 500 ml water and whisk well. Add 500 ml water and whisk again.
• Heat oil in a deep non-stick pan, add cloves, peppercorns, cumin seeds, fenugreek seeds and sauté for a minute.
• Add asafoetida, chopped ginger and red chillies, mix and sauté.
• Add onion and sauté till the onion is translucent.
• Peel, cut potato into small cubes and add to the pan. Mix well and sauté for 5 minutes.