RECIPE - Kadhi (Chickpea flour curry)
Kadhi is a popular Punjabi lunch time dish and can be served with freshly boiled rice and Pakodas (onion bhajji). It's one of those complete meals that you can whip up with basic pantry and fridge staples. It also comes together in 20 minutes whilst your rice is getting ready.
This recipe comes to you courtesy my friend Sujata who is Punjabi. Whenever, I visited her I would request this dish so she gave me the recipe and I share it with you. If you like it hot, like us Southerners do, please add some whole dried chillies and/or whole peppercorns (in step 2) for a surprise in each bite. Also, if you don't have Ajwain, use cumin seeds.
- Whisk together 3 tablespoons Chickpea flour, 1 cup yoghurt, 1 tsp salt and 1/2 tsp Turmeric till there are no lumps left. Then add 3 cups water and mix thoroughly.
- Heat a heavy based pan on medium heat the add 1 tbsp Ghee and 1/2 tsp Ajwain (or cumin seeds). Allow to cook on gentle heat for about 1 minute.
- Now gently slide in the Chickpea flour mixture.
- Allow to cook (uncovered), on gentle heat for 15 minutes.
Serve with Rice and Pakodas (optional).