Rajasthani Pyaaz Ki Kadhi

  

Ingredients
1 cup Curd (Dahi / Yogurt), beaten to a smooth texture
2 tbsp Gram flour (besan)
1/2 tsp Turmeric powder 

1 tsp Red Chili powder
1 cup Water
1 Onion, thinly sliced
1 tbsp Ginger, finely chopped
1 tsp Mustard seeds 

1/2 tsp Methi Seeds (Fenugreek Seeds)
1 pinch Asafoetida (Hing)
1 tbsp Ghee
1 tsp Cumin seeds (Jeera)
1 tsp Coriander Seeds
1 Dry Red Chili

 1 sprig Curry leaves

 

Instructions     
Take a big bowl, add curd, chickpeas flour (besan), turmeric powder and red chili powder and whisk it to a smooth consistency. Add water and mix well to a thin consistency until it smooth

Heat ghee in a heavy bottomed pan on medium flame, add mustard seeds, fenugreek seeds and let it splutter.

Add a pinch of asafoetida, sliced onion and saute until the onion turns translucent.

Once the onions are soft, add the kadhi mixture that you prepared earlier, enough water and bring it to a rolling boil keeping the flame on high.
 
Lower the heat, season with salt and let the kadhi simmer for 10 minutes until kadhi cooks well. The more you simmer, the more flavours come from the pyaz and the besan mixture to make a delicious tasting pyaz ki kadhi.  

Turn off the heat and prepare the second tadka.

Heat ghee in a small tadka pan on medium heat, add the cumin and whole coriander seeds and let it splutter.
  
Add the curry leaves, dried red chili, mix and switch off the heat. Add the red chilli powder, mix and pout it over the prepared kadhi.

Serve the Rajasthani Pyaz Ki Kadhi Recipe along with Bajri Ki Roti with a dollop of ghee. You can also serve Masala Khichia on the side. This Kadhi tastes great with Steamed Rice or Jeera Rice too.

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