Kadhi (Besan Curd Curry)

A tangy, comforting curry with soft besan dumplings.

Serves 4 | 40 min

• 1 cup sour curd
• ¼ cup chana besan
• 3 cups water
• ½ tsp turmeric
• ½ tsp salt (adjust to taste)
• Tempering: 1 tbsp ghee, ½ tsp cumin, ¼ tsp mustard seeds, 2 dried red chillies, 8 curry leaves, pinch of hing

Method

1. Whisk the curd and besan with 1 cup water until completely smooth. Add the turmeric and salt.
2. Add the remaining water and bring to a boil, stirring constantly to prevent curdling.
3. Reduce the heat and simmer for 20–25 minutes, stirring often, until it thickens slightly and loses its raw besan smell.
4. Heat the ghee, add the tempering ingredients, and pour over the kadhi.
5. Serve with steamed rice or roti.

Tip: for pakora kadhi, add the pakoras (check our besan pyaaz pakora recipes) in the last 5 minutes.