Quick Punjabi Kadhi recipe - Dahi Besan Kadhi

There are plenty of ways to cook Besan Kadhi (gram flour curry). And no matter whichever way you prepare it tastes just delicious. My all-time favorite.

Now if you are in a hurry and want to prepare a kadhi really fast, here's the perfect recipe for Dahi Kadhi: Ingredients:
1 cup curd (ideally sour curd)
1 cup besan (gram flour)
2 cups water
5-8 methi seeds (fenugreek seeds)
1 tsp jeera
Very little asafoetida  
1/2 tsp turmeric powder
2 red Kashmiri chillies, broken in 2 pieces each
Oil to cook
Salt as per taste
Coriander leaves for garnishing

Kadhi preparation:
Mix the besan and curd together while avoiding lumps. Beat the mixture as nicely as possible. Slowly add water while stirring To this mixture add turmeric powder and salt.
Heat oil in a pan. Add asafoetida and jeera. Once you get the aroma of jeera, add the red broken chillies. As they change color, reduce the flame and slowly add the besan-curd mixture. Stirring is important at this stange as lumps might be formed. In case it happens, don't worry. Gently keep mashing the lumps while the mixture gets cooked. The key for a thick and smooth consistency kadhi recipe is stirring. Once you start getting the kadhi aroma and the desired consistency is achieved, add fresh coriander leaves, stir for a minute and you are ready.

Now if you don't have the time to prepare pakodas for kadhi, try a thicker consistency preparation.
Instead of adding pakodas to kadhi, you can add the readymade onion bhajiyas or gaathiya (farsaan).