Kadhi (Yogurt Chickpea flour Soup) Recipe

Kadhi is a common soup made of homemade whole milk yogurt (Dahi) and chickpea flour (Besan). The regional variations are what else is added in the Kadhi. In Punjab, onion fritters are added, in Rajasthan plain Besan fritters are added. Simple Kadhi is served with Rice.

Ingredients

Kadhi Base

1. Whole milk yogurt (Dahi): 1 Cup

We need soup yogurt. If the yogurt is fresh, let it sit at room temperature for one or two days till it has a sour flavor

2. Besan: 1 Cup

3. Salt: 1 teaspoon

4. Turmeric powder: 1 teaspoon

5. Water: 2 Cups

Bhagar

1. Ghee: 2 Tablespoons

2. Fennel seeds: 1 teaspoon

3. Mustard Seeds: ¼ teaspoon

4. Cumin Seeds: ¼ teaspoon

5. Broken Cinnamon: 1"

6. Whole Cloves: 5

7. Kari Patta: 3

8. Fenugreek seeds: ¼ teaspoon

9. Hing Asafetida : Pinch

10. Serrano chopped: 2

11. Finely Chopped Ginger: 1 Tablespoon

12. Whole Cayenne pepper: 2

Cook

1. Water: 3 Cups

2. Fresh Chopped Cilantro: ¼ Cup

Method

Kadhi Base

Mix all ingredients together. Let it rest for about 4 hours at room temperature.

Bhagar

1. Heat Ghee in a heavy bottom pan.

2. Add Fennel, Mustard and Cumin seeds. Cumin will turn brown, mustard seeds will pop.

3. Add Cinnamon, cloves, Kari Patta, Fenugreek seeds, and Hing. Sauté about 3 minutes.

4. Add Serrano, ginger, and cayenne. Sauté about 2 minutes.

5. Add Curry Base. Bring it to boil

6. Stir well.

Cook

1. Add water. Bring to a boil. Cover. Simmer about 15 minutes on low heat.

2. Turn off heat.

3. Stir in Cilantro