Vegetable kadhi

You'll need

• 1 cup curd (yogurt), slightly sour
• 3 tbsp besan (gram flour)
• 3 cups water
• 1 tbsp oil, 1 tsp mustard seeds, ½ tsp fenugreek seeds
• A pinch of hing, 1 sprig curry leaves, 2 dried red chillies
• ¼ tsp turmeric, ½ tsp red chilli powder
• Salt to taste, coriander to finish

Method

1. Whisk the curd and besan together with the water until completely smooth, with no lumps.
2. Warm the oil, temper the mustard seeds, fenugreek seeds, hing, curry leaves and dried chillies.
3. Pour in the curd-besan mixture slowly, stirring constantly to stop it from curdling.
4. Add turmeric, chilli powder and salt. Bring to a gentle simmer and cook 20–25 minutes, stirring occasionally, until it thickens slightly.
5. Finish with coriander.

Why this dish

The long, slow simmer is what keeps the curd from splitting and is traditionally considered what makes a besan-yogurt dish easy to sit with, unlike raw curd eaten on its own in large amounts.

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