- 6 tbsp Yogurt
- 2 tbsp Besan or Chickpea Flour
- 1 tbsp ginger garlic paste
- 2 tbsp Oil
- 1/4 tsp Mustard seeds
- pinch of hing/asafoetida
- 1/4 tsp Turmeric
- salt to taste
- 2 green chillies (Slit)
- 5 curry leaves
- 2 cups of water
Mix yoghurt and besan together. In a pan, heat oil and add mustard seeds. Let the mustard seeds crackle. Next, add hing, curry leaves, and chillies. Let them fry for 15-20 seconds. Add ginger garlic paste and fry until the raw smell disappears.
Add the yoghurt-besan mixture and water. Add turmeric and salt. Let it boil for 10 minutes.
Punjabi Kadhi is ready to serve. This dish is best enjoyed with rice.
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