PANJABI KADHI

Ingredients for pakoras:

3/4 Cup sour buttermilk (or 3/4 C sour yoghurt)

1 Cup besan or gram flour

2 medium onion, chopped

1 small potato, peeled and chopped into small dice (optional)

½ tsp red chilli powder

½ tsp turmeric

¼ tsp baking soda

oil for frying

For the kadhi

3 Cup sour buttermilk

2 Cup water

1 Cup besan1

½ tsp turmeric

½ tsp rai

1 Tbsp oil

1 tsp cumin seeds

½ tsp methi (fenugreek seeds)

1/4 tsp mild hing (asfoetida)

4-5 whole red chillies

salt
Garlic 4 cloves

For the final tadka (tempering):

1 t ghee

1 t cumin seeds

¾ tsp red chilli powder

Method:

To make the pakoras, gradually add buttermilk (or yoghurt, plus water as needed) to the besan to make a thick smooth batter. Add turmeric, red chilli powder, chopped onion and potatoes, and mix.

Heat the oil in a karahi. Add the baking soda to the batter, and mix well. Drop batter by spoon in batches to make small pakoras. Fry till medium brown, and drain on a paper towel.
Mix the other cup of besan with the remaining buttermilk (or sour yoghurt). Add water to thin. If you see any lumps, just let the mixture stand for a few minutes and then stir again; the lumps will dissolve.
Retain just 1 tablespoon of oil in the karahi. To the hot oil add the following, in order: methi seeds, cumin, rai seeds, hing, and the whole red chillies. Stir and add the turmeric and red chilli powder.

Give the besan-buttermilk mix a good stir and pour into the karahi. Turn the heat to medium, add salt, and stir. The kadhi will begin to thicken. Add more water if needed; the consistency should be that of very thick creamy soup.
Bring the kadhi to a boil, add the pakoras, and stir. Turn the heat down to a simmer. Cover and cook for 20 minutes to half hour, stirring occasionally to keep it from sticking to the bottom. Transfer the kadhi to the serving bowl.

For the final flourish, just before serving, heat a teaspoon of ghee. To it add cumin and red chilli powder, and pour it over the kadhi. Serve hot with rice.