Rajasthani Kadhi is a unique, delicious recipe that's quite different from the kadhi prepared in other regions. This spiced yoghurt and gram flour (besan) base is thickened, cooked to perfection, and set with various Indian spices that add flavour. Its simple preparation and delicious taste make Rajasthani kadhi a warm, soothing dish that can be enjoyed with steamed rice, bajra roti, or jeera pulao. For this Rajasthani kadhi recipe, whisk yoghurt and besan together and mix with water till it is smooth for a creamy base that is both tangy and light. Then, simmer and season it with mustard seeds, cumin seeds, dry red chillies, and hedging in a fragrant tadka that brings out its authentic flavours. Freshly chopped green chillies and ginger give it a subtle heat, while spices like turmeric and red chilli powder make it warm in colour and depth of flavour. What makes this version of Rajasthani kadhi a little different is that it's quite runny and diluted in consistency, and there are no extras like pakoras-in most kadhis, it is a pretty common element, though. The yoghurt gives Rajasthani kadhi a cooling effect on hot summer days, while the robust spices make it equally comforting in cold weather. This Rajasthani Kadhi recipe is easy to prepare and is a treat with sour, spicy, earthy flavours. It can be presented in a traditional Rajasthani feast or a homestyle meal- it's sure to please every sense with its authentic, tangy taste.

• 1 cup curd
• 3-4 tbsp besan
• 1/2 tsp turmeric powder
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 1/2 tsp cumin seeds
• 1 bay leaf
• 1 pinch hing
• 1/2 tsp red chilli powder
• 2 red chilli

• Begin by whisking together all of the Rajasthani kadhi ingredients in a mixing pan.
• These typically consist of 1 cup of yoghurt, or dahi, two tablespoons of gram flour, or besan, 1 Tsp of turmeric powder, 1/2 Tsp of red chilli powder, a pinch of asafoetida, or hing, and salt to taste.
• Whisk together until the ingredients form a smooth, lump-free batter in which the gram flour is fully incorporated into the yoghurt with a uniform consistency.
• Mix about 2 cups of water into the kadhi mixture and whisk until well smooth.
• Adding water is what thins out the yoghurt and besan mixture while at the same time achieving the right consistency, both too thick and too runny, for making kadhi. Place this pan over low heat. Stir occasionally and let the kadhi simmer.
• Stir once in a while and let the kadhi cook for about 15 to 20 minutes.
• As the kadhi is simmering, it slowly thickens with the cooking of besan.
• You'd know it's ready when the gram-flour taste has disappeared, and the consistency of the kadhi is creamy.
• Ideally, the perfect kadhi should look smooth, slightly thick, and have an aroma.
• Now remove the pan from the heat, cover it, and keep it aside for the flavours to meld together.
• The authentic flavours of Rajasthani kadhi are revealed by tempering or tadka. Heat 2 tablespoons of oil or ghee in a small pan over low flame.
• Once hot, add 1 Tsp mustard seeds and one bay leaf (tej patta).
• Let them crackle.
• Then, add 1 Tsp of cumin seeds and 1/2 Tsp of fenugreek seeds to the pan.
• Stir them around for a few seconds so their flavours infuse. Add two whole dried red chillies and a pinch of asafoetida, also known as hing.
• Saut the mixture for a couple of seconds until the red chillies get darker.
• Add 1/2 Tsp of red chilli powder to the pan and stir quickly so it does not burn. Pour this flavourful tempering immediately into the prepared kadhi.
• Cover the pan and let the tempering flavours infuse with the kadhi for a good 5 to 6 minutes.
• Once the tempering has been mixed with the kadhi, stir it briefly to combine all the spices well. Serve the Rajasthani Kadhi hot, garnished with fresh coriander leaves for added freshness.
• This Rajasthani Kadhi goes very well with steamed rice, jeera rice, or phulkas.