Ingredients 2 cups yogurt ¼ cup besan (gram flour/chickpea flour) ½ inch ginger grated 1-2 green chili finely chopped (or as per taste) ½ teaspoon turmeric powder 1 teaspoon sugar ¾-1 teaspoon salt (adjust as per taste) 3 cups water 2 tablespoon cilantro For tempering/seasoning 1 tablespoon ghee 1 teaspoon mustard seeds ½ teaspoon cumin seeds 1-2 dry red chili 1 inch cinnamon 4-5 cloves 8-10 curry leaves ½ teaspoon asafetida (hing)
Blend yogurt and besan well for a few seconds. Alternatively, whisk them well making sure there are no lumps.
Transfer the dahi-besan mixture to a pan and add ginger, green chili, turmeric, salt, and sugar. Mix well and add 3 cups of water. Place on medium heat and bring it to a boil. Reduce the heat and let it simmer.
To prepare the tempering, heat ghee and add mustard seeds. Once they splutter, add cumin seeds, dried red chili, cinnamon, cloves, hing, and curry leaves. Saute for a few seconds
The kadhi begins to thicken after about 8-10 minutes (step 9). Add the prepared tempering to the kadhi. Let it simmer for 1-2 minutes. Turn off the heat and add the cilantro.