Prep

• Mix the chickpea flour and yogurt together to get rid of lumps, then add water.
• Use a whisk to mix well.
• Add a pinch of turmeric powder. Set aside for 1/2 hour.
• Slice the onions. Chop the ginger and garlic.
• Set aside the spices - curry pata, hing, turmeric powder, cumin seeds, cloves, fenugreek seeds, mustard seeds, and one dry red chili.

Cook the Punjabi Kadhi

• Heat up a pot on medium heat, once hot, add oil.
• Add the spices, saute for 30 seconds.
• Add the ginger and garlic. Saute for 30-45 seconds.
• Now add the onions. Saute for 3 minutes.
• Add red chili powder, coriander powder, and a little salt to season the onions. Stir.
• Slowly pour the besan-yogurt-water mixture to avoid curdling.
• Stir, season with 3/4 tsp of salt, and cook on medium heat for about 5 minutes - until the kadhi starts boiling away.
• This is what you should have 5 minutes later, the kadhi will get thick.
• Cover with a lid and cook the kadhi for 15 minutes on low-medium heat.
• This is what you should have. Taste and adjust seasonings if need be. Add more water if you prefer your kadhi thinner (1-2 cups max).
• Add mango powder, dry fenugreek leaves, and garam masala. Stir and turn off the stove.

for Tadka/Tempering

• Heat up a pan on medium heat. Once hot, add oil followed by dry red chilies and Kashmiri chili powder. Cook for about 1-2 minutes max. Turn off the stove.
• Pour tadka over kadhi and garnish with fresh cilantro leaves.

Enjoy!