Kadi Yogurt Chickpea soup with Spinach in Hurry

Kadi is served with plain rice about 3 days a week in Punjab. Traditionally, two day old Dahi Yogurt that is getting sour, is used. The yogurt is mixed with Besan and let it rest for about two hours so the Besan itself gets sour taste. To save time, everyone plays a little trick to make it sour by adding lemon juice. I find adding prepared French's Mustard does a much better job than lemon juice. The proportions of the spices are different than those in the Curry powder, so we will use individual spices.

Many times, dumplings made from Besan are added. We will just add some Spinach.

Ingredients

Slurry

1. Dahi Yogurt: 1 Cup

2. Besan (Chickpea flour): ¼ Cup

3. Turmeric Powder: 1 teaspoon

4. Prepared French's yellow mustard: 1 teaspoon

5. Salt: ¼ teaspoon or to taste

6. Water: 2 Cups

Sauté

7. Canola Oil: 1 Tablespoon

8. Whole Fennel seeds: ¼ teaspoon

9. Frozen Chopped spinach thawed: ¼ Cup

10. Serrano, washed and chopped: 1

11. Fresh Ginger, peeled finely chopped: 1"

Cook

12. Cinnamon powder: ¼ teaspoon

13. Ground cloves: ¼ teaspoon

Method

Step 1: Slurry

1. Mix yogurt and Besan together. Beat with a fork, making sure there are no lumps of Besan

2. Add Turmeric, Prepared Mustard, salt and water. Mix to form slurry.

Step 2: Sauté

1. In a heavy bottom pan, add Canola oil and heat.

2. Add Fennel seeds. Fry till seeds start to turn brown

3. Add Ginger, Serrano and Spinach. Cook at medium to high till spinach is all wilted about 4 minutes.

Step 3: Cook

4. Add Scurry. Bring to a boil. Cover pan. Simmer for 15 minutes.

5. Stir in Cinnamon and Ground cloves. Let it rest 5 minutes.