Kadhi

• 2 tablespoons grams flour
• 1 cup yoghurt or 1 cup buttermilk
• 2 -3 cups water
• 1 1/2 teaspoons salt
• 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• 1/2 teaspoon chili powder
• 1 tablespoon ghee
• 3/4 teaspoon cumin seed
• 1/2 teaspoon black mustard seeds
• 1/4 teaspoon fenugreek seeds
• 10 curry leaves
• 1 pinch asafoetida powder (hing)
• 1 small onion, finely chopped
• 1/4 teaspoon turmeric
• chopped fresh coriander (to garnish)

1. Place gram flour in a deep mixing bowl.
2. Add yoghurt and water, and whisk until smooth.
3. Stir in salt, ginger, garlic and chilli.
4. Heat ghee in a saucepan.
5. Add the seeds and rest of ingredients.
6. Stirfry until onions soften.
7. Pour in yoghurt mixture and bring to boil while stirring.
8. Turn down to simmer for 10-15 minutes, garnish and serve.
9. Optional: Add pakodas (dumplings) before serving.

flour, yoghurt, water, salt, ginger paste, garlic, chili powder, ghee, cumin seed, black mustard seeds, fenugreek seeds, curry, asafoetida powder, onion, turmeric, fresh coriander

Taken from www.food.com/recipe/kadhi-93233 (may not work)