Kadhi

Ingredients

• 5 garlic cloves (thinly sliced)
• 2 tsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp grated ginger (sometimes if I’m lazy, I just toss in two slices of ginger and take them out before serving)
• 1/4 tsp fenugreek seeds (optional)
• handful of curry leaves (optional)
• 3/4 cup yogurt
• 3 tbsp garbanzo bean flour (aka gram flour/besan)
• 1/2 tsp turmeric
• 1/4 tsp chili powder (or to taste)
• 2 tbsp chopped cilantro
• salt (to taste)
• 3 cups water

Instructions

1. In a medium bowl, whisk the yogurt to get out the lumps. Whisk in the garbanzo bean flour and when the lumps are whisked away, whisk in the water.
2. Heat the oil in a saucepan on medium high heat.
3. When the oil is hot, add the cumin, fenugreek seeds, garlic and ginger. Stir for about 45 seconds.
4. Stir in the yogurt, flour and water mixture. This will sizzle a bunch, just stir through it so that the yogurt does not curdle.
5. Stir in the turmeric, chili powder and salt.
6. Let the kadhi come to a boil. It will have thickened quite a bit. **Watch the kadhi when it is close to boiling. It has a tendency to boil over.
7. Turn off the heat and stir in the cilantro.
8. Serve warm with rice.

Nutrition

• Serving Size: 1
• Calories: 76
• Carbohydrates: 7
• Protein: 3
• Fat: 4
• Saturated Fat: 1
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 2
• Trans Fat: 1
• Cholesterol: 6
• Sodium: 37
• Potassium: 150
• Fiber: 1
• Sugar: 3
• Vitamin A: 102
• Vitamin C: 2
• Calcium: 74
• Iron: 1
• Serving Unit: cup