Fafda Kadhi

Nutrition values are AI-estimated based on ingredients.

• 2-3 tablespoons besan
• 1.5-2 cups water
• Small pinch turmeric powder
• 1/4 teaspoon black salt
• 1 teaspoon sugar
• Juice from half a lime/lemon
• 1/2 teaspoon salt
• 1-2 tablespoons cooking oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• Handful curry leaves
• 3-4 dried red chilies
• 1 teaspoon crushed coriander seeds
• 1 teaspoon finely chopped green chilies

1. 1In a clear glass bowl, add 2-3 tablespoons of besan (chickpea flour).
2. 2Pour in water, followed by a small pinch of turmeric powder, about 1/4 teaspoon of black salt, 1 teaspoon of white granulated sugar, and the juice from half a lime/lemon.
3. 3Add about 1/2 teaspoon of regular salt and thoroughly whisk the mixture until smooth and lump-free, forming a pale yellow liquid base.
4. 4Place a small stainless steel kadai (wok) on a gas stove, add approximately 1-2 tablespoons of cooking oil, and heat it.
5. 5Once the oil is hot, add 1 teaspoon of mustard seeds and let them splutter.
6. 6Add about 1/2 teaspoon of fenugreek seeds, a handful of fresh curry leaves, 3-4 whole dried red chilies, 1 teaspoon of crushed coriander seeds, and 1 teaspoon of finely chopped green chilies.
7. 7Briefly sauté the tempering ingredients until fragrant.
8. 8Carefully pour the prepared besan-water mixture into the hot tempering in the kadai.
9. 9Continuously stir the kadhi with a ladle to ensure proper mixing and prevent clumping.
10. 10Simmer the kadhi on a low flame for about 8-10 minutes, with occasional stirring, allowing it to thicken and the flavors to meld.

These instructions are our analysis of the original video. Watch on YouTube →