Rajasthani Kadhi

INGREDIENTS

• 1 Cup Curd
• 2 Tbspn Besan/ Gram Flour
• 1 Tspn Turmeric Powder
• Salt, as per taste
• Chilly Powder, as per taste
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• A pinch of Hing/ Asafoetida
• 1 Dry Red Chilly

METHOD

• Whip the curd so that it becomes smooth. Add in the salt and besan and mix well. There should be no lumps. Add around 2 cups of water to it to attain a thin and watery solution. 
• In a pan, heat a tbspn of ghee or oil, as per your preference. Add mustard seeds and when they begin to splutter add the dry red chilly, hing, cumin seeds and turmeric powder. When the cumin seeds start crackling, add the curd besan solution. Add chilly powder. Mix well.
• Bring the solution to a boil and then let it simmer. the top layer shall start getting frothy. Cook on low flame till this froth disappears  (indicates besan is cooked) which will be around 8-10 minutes. Add water in case the kadhi gets thick. The final consistency should be medium neither too thick nor too thin.
• And, now relish it with steaming plain rice.