(Yogurt and Chickpea Flour Soup) Even though this recipe does not have any legumes or grains, it is in this section because it is eaten in place of Dal. It is quintessential Gujarati recipe.
- ½ cup yogurt (not Greek)
- 2 tablespoons chickpea flour
- 2 cups water
- 1 teaspoon salt or to taste
- 3 to 4 teaspoons sugar or to taste, depending on sourness of yogurt
- ½ japapeno or serrano chili, finely chopped or minced
- 2 teaspoons finely chopped or minced ginger
- 1 tablespoon finely chopped cilantro, for garnish
- 2 teaspoons Ghee (clarified butter)
- ¼ teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- Pinch of asafetida
- 2 to 3 cloves
- Pinch of red chili powder (optional)
- 1 red dry chili (optional)
- 5 to 6 fresh curry leaves
- Mix yogurt and chickpea flour into a medium pot with a whisk. Add water while mixing until it has consistency of thin soup. Add next four ingredients. Cook it on a medium heat until it starts to boil over, stirring constantly. Watch it while it cooks otherwise yogurt and water will separate or it will boil over.
- Lower the heat and in a separate small soup pot, heat ghee on a medium heat until it shimmers, one minute. Add fenugreek seeds and let them sizzle. Lower the heat and add cumin seeds and let them sizzle. Add all the remaining ingredients. Pour ghee over kadhi and let it simmer for 2 to 3 minutes, stirring constantly. Garnish with cilantro and serve warm over rice or vegetable pulao.