Ingredients non vegetarian 2 servings

• 1tablespoons gram flour/besan
• 1 cup yogurt
• ¼ teaspoon hing/asofoetida
• 1 tablespoon jaggery or sugar
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 1 teaspoon chopped ginger
• 1 green chilli sliced
• 5 leaves of curry leaves
• 2 cloves
• 1 tablespoon ghee
• Salt to taste

Directions

1. Whisk yogurt, besan, hing, jiggery, salt and 3 cups water, bring it to boil and simmer the heat to low for about 5 minutes.
2. In the mean while in a smaller frying pan/sauce pan, heat ghee with heat in medium, add mustard seeds and cumin seeds. Allow it to crackle, then add chopped ginger, sliced green chilli, cloves and curry leaves. Sauté in ghee for a few minutes
3. Add the above seasoning to the boiled yogurt mixture and simmer for a few more minutes. The consistency of the kadhi should be of pouring consistency.
4. Serve it with hot rice, phulka’s and a subzi. On a lazy day just kadhi and vegetable pulav will taste just as great

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