Kadhi

Materials:

- 1 tbsp besan (chickpea flour)
- 1 cup dahi (plain yogurt)
- 1 cup water
- Small piece ginger, crushed
- 1/2 tsp jeera (cumin)
- 1/4 tsp haldi (turmeric)
- 1 tsp oil
- pinch heeng (asafoetida)
- salt to taste
- Fresh coriander to garnish (optional)

Preparation:

Add water to the besan and slowly mix until smooth. Add turmeric and mix well. Whip yogurt and combine with this mixture.

Heat oil in a saucepan or kadhai/wok. Add cumin and heeng. Lower heat when you can smell the cumin/heeng roasting. Add ginger and then pour in the besan mixture. Stir and heat until mixture comes to a boil, adding more water if it sticks to the base of the pan. Simmer until sauce thickens, stirring every 5 mins or so. If the sauce gets too thin - add more besan... if too thick, add more water.

This can be eaten as a main dish with any bhaji (basic Indian vegetable dish).

One option to make it a more substantial dish is to add pakoras - a recipe for which can be found here.

Garnish with red chili peppers fried in ghee and or with freshly chopped coriander (cilantro).