Ingredients -
For Kadhi Mixture
- 1 cup – Roop Laxmi Besan
- 3 cup – Yogurt (Dahi)
- 6 cups – Water
- ½ tsp – Turmeric Powder
- 1 tsp – Red Chili Powder
- Salt as required
For Tempering
- 2 tbsps – Oil/Ghee
- 1 tsp – Mustard Seeds
- 1 tsp – Fenugreek Seeds (Methi dana)
- 2 tsp – Cumin Seeds
- 1 tbsp – Garlic (mashed)
- 1-inch – Ginger Piece (mashed)
- 1 – Medium Size Onion (chopped)
- 2 – Small to medium Tejpatta
- 2 pinches – Asafoetida (Hing)
- 2 dry – Whole Red Chillies (seeds removed)
- 10-15 – Curry Leaves
- 2 tbsps – Coriander Leaves
- 1 tbsp – Clarified Butter
Cooking Directions -
- Mix the chickpea flour, turmeric, Chilli Powder, and salt.
- Add yogurt gradually to this mixture to form a smooth paste, and then add the water. Use a wired whisk to stir. No lumps should be there.
- Heat the oil in a large, heavy-based pan; add the Asafoetida, Tejpatta, cumin seeds, Musterd Seeds, Fenugreek Seed and the whole Red Chillies.
- When the cumin and Musterd seeds begin to splutter, add garlic, ginger and onion and cook on low flame till golden brown.
- Further, add prepared Besan curd mixture and mix well.
- keep stirring until the mixture comes to a boil. After boiling, let it cook for 10 to 15 minutes on low flame. Stir in between to prevent from burning. The consistency of the Curry is neither thick nor thin.
- Add water as required and adjust the consistency.
- And last add Curry leaves and coriander leaves and let it cook for 2 more minutes. The curry is ready.
- Stir and serve Rajasthani Curry hot with Phulkas, Steamed Rice or Jeera Rice.
