Besan Kadhi Plain

🔥 Prep

• Measure 200 g of yogurt into a bowl.
• Measure 50 g of besan (gram flour) and set aside.
• Measure 1 tsp of mustard seeds.
• Measure 0.25 tsp of fenugreek seeds.
• Rinse and pat dry 10 curry leaves.
• Peel and grate 1 tsp of ginger.
• Measure 1.5 tbsp of ghee.
• Measure 1.25 tsp of salt.
• Measure 500 ml of water.

🔥 Cook

• 1. Whisk together the 200 g yogurt, 50 g besan, 500 ml water, and 1.25 tsp salt until smooth; set aside.
• 2. Heat the 1.5 tbsp ghee in a deep pan over medium heat until it shimmers.
• 3. Add the 1 tsp mustard seeds and sauté for ~10 seconds until they start to pop.
• 4. Add the 0.25 tsp fenugreek seeds and sauté for 5 seconds.
• 5. Add the 10 curry leaves and fry for 5 seconds until fragrant.
• 6. Add the 1 tsp grated ginger and sauté for 30 seconds.
• 7. Pour the yogurt‑besan mixture into the pan while stirring continuously to avoid lumps.
• 8. Bring the mixture to a gentle boil over medium‑high heat, then reduce to low heat and simmer for 15‑20 minutes, stirring occasionally, until the kadhi thickens slightly and the raw flour taste disappears.
• 9. Taste and adjust salt if needed; remove from heat.

🔥 Serve

• Ladle the hot Besan Kadhi into a serving bowl and garnish with freshly chopped coriander leaves if desired.
• Serve steaming hot alongside plain steamed basmati rice or jeera rice.
• Accompany with a side of lemon wedges, Indian pickle, or crisp papad for added texture.