Step by step

Method

4 steps

1. 1

   Whisk 1 cup plain yogurt (not Greek, or thin Greek with water) with 3 tablespoons chickpea flour (besan), 3 cups water, ½ teaspoon turmeric, and ¾ teaspoon salt until completely lump-free — rub any lumps against the bowl wall. Pour into a heavy pot.

2. 2

   Cook over medium heat, stirring often (especially the bottom), until it comes to a gentle boil and thickens to a light soup that coats a spoon, 12–15 minutes. Don't walk away — besan sticks and scorches. Add 1 cup store-bought or leftover pakoras/fritters (or 1 cup soft cooked chickpeas) and simmer 5 minutes so they soften and soak up the kadhi.

3. 3

   Make the tadka: heat 2 tablespoons oil or ghee in a small pan over medium. Add 1 teaspoon cumin seeds and ½ teaspoon mustard seeds; when they pop, add 1 dried red chili, a pinch of asafoetida (optional), and 8 curry leaves (optional). Turn off the heat and stir in ½ teaspoon chili powder — it should bloom in the hot oil without burning, 5–10 seconds.

4. 4

   Pour the sizzling tadka over the kadhi and swirl. Serve with rice. You want a tangy, silky yogurt-besan kadhi with soft pakoras and a fragrant chili tadka — not scrambled curdled yogurt or thin watery broth.