Dahi ke kadi

Ingredients

• 1 cup sour yogurt
• 1 cup basen (gram flower)
• 2 cup water
• 1/2 tsp pepper
• 4 flacks of garlic
• 1 tsp rai
• 1/2 tsp zeera
• 1/2 tsp mustered seeds
• 4 green chili
• 1/2 tsp red chilli
• 1 onion
• Salt to taste
• Coriander leaves
• Curry leaves

Method
                      Heat 2 tsp of oil in a non-stick pan,add 1 tsp mustered seeds,
when they splinter add mathi seeds, garlic, 2 green chilli chopped, then onion saute till golden brown,
add curd , turmeric, add salt and basen,green chilli, pepper,zeera pd Give the besan-butter milk mix a good stir and pour into the karahi. Turn the heat to medium, add salt, and stir. The kadhi will begin to thicken. Add more water if needed; the consistency should be that of very thick creamy soup.whisk into smooth paste,. Bring the kadhi to a boil, add the pakoras, and stir. Turn the heat down to a simmer. Cover and cook for 20 minutes to half hour, stirring occasionally to keep it from sticking to the bottom. Traditionally, the kardhi would bubble away on the very low heat of an angeethi for hours, thickening gradually. But it is not an implement that could survive the fast pace of city life. In the villages they might still use it on occasion.
7. Transfer the kadhi to the serving bowl. For the final flourish, just before serving, heat a teaspoon of ghee. To it add cumin and red chilli powder, and pour it over the kadhi.
8. Serve hot with rice. It is good on its own too. I usually polish off a katori or two before it makes it to the table.