Rajwadi Kadhi

Ingredients

For Kadhi

1 cup Curd
3 tblsp Besan (Chickpea Flour)
1 tblsp Grated Jaggery
½ tblsp Grated Ginger
1 stem Curry Patta
3 to 4 Loong (Cloves
1 inch Cinnamon Stick
1 Green Chillies Slitted Vertically
Salt as per Taste

For Tempering (Vaghaar)

1 tblsp Peanuts
½ tsp Rai (Mustard Seeds)
½ tsp Jeera
3 to 4 Dry kashmiri Chilli
½ tsp Methi Dana (Fenugreek) Seeds
2 tblsp Oil
Fresh Coriendar Leaves for GarNICHE.

Method

In a non stick sauce pot, add curd, jaggery, ginger, besan and salt as per taste and whisk together to form a lassi type smooth mixture. Add about 3 cups of water and whisk again. Add curry patta, cloves, cinnamon stick, green chilli and stir. Put this pot on medium high heat and bring to boil. Keep stirring the kadhi while boiling.

As the kadhi starts boiling, it will thicken too. Keep stirring so that the kadhi does not over flow.. Add 1 cup of water and continue to stir. Once the kadhi start boiling thoroughly, adjust the consistency of the kadhi if you want more soupy and lower the heat.
Let the kadhi cook for about 15 to 20 minutes on low heat.

After 20 minutes, heat oil in a small frying pan on high heat. Once the oil smokes, lower the heat add  vaghaar masala, roast it for ½ minute and temper it on kadhi. Lightly stir and GarNICHE with fresh  coriander leaves. Serve with any dal khichdi and Enjoy!!