Punjabi kadhi pakora

You'll need

• 1 cup besan (gram flour), divided
• 1 cup curd, whisked
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• A pinch of asafoetida
• Oil, for frying
• Salt, to taste
• 3 cups water

Method

1. Make a thin batter with half the besan and a little water, and deep-fry small pakoras until golden.
2. Whisk the remaining besan into the curd with turmeric, chilli powder and water, until smooth.
3. Bring to a gentle boil, stirring often so it doesn't split, and simmer 20 minutes.
4. Temper the mustard seeds, fenugreek seeds and asafoetida in oil, stir into the kadhi, drop in the pakoras, and simmer 5 more minutes.

Why this dish

The sour curd base is traditionally a Pitta-aggravating choice in large amounts, but the spices used to temper it are specifically chosen to balance that, which is why this dish is cooked exactly this way rather than plain curd.