Gujarati Kadhi

Ingredients
Serves: 4 

• 2 tablespoons besan (gram flour)
• 4 cups water
• 2 cups sour curd
• Salt to taste
• 1 tablespoon sugar (more/less to taste)
• ½ teaspoon turmeric (haldi) powder
• 4 green chillis, slit in halves
• 1 tablespoon fresh ginger, grated or finely chopped
• ¼ cup chopped coriander leaves

• For Tadka/tempering/popu
• 1 tablespoon oil
• 1 tablespoon ghee
• 2 dry red chillis, broken
• ½ teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 1 pinch hing (asafoetida) powder
• 1 sprig kadipatta (curry leaves)

Directions
Prep:5min  ›  Cook:20min  ›  Ready in:25min 

1. Blend the gram flour, water and curd well into a smooth mixture and pour into a large pan. Add salt, sugar, turmeric powder, green chillis, and ginger. Bring to a boil and immediately lower flame to simmer. Cook 5 – 10 more minutes.
2. Meanwhile, heat oil and ghee in a small frying pan. Add tadka/tempering ingredients and fry till seeds splutter.
3. Add the tadka mixture to the simmering kadhi. Add coriander leaves and serve hot with khichdi or plain rice.