Chhattisgarh Dubki Kadhi Thin Besan Curry Chhattisgarhi Daily

Method

1. 1

   Whisk yogurt with besan, turmeric, red chilli powder and 3 cups water until completely smooth with no lumps.

2. 2

   Pour into a pot. Bring to a boil on medium, stirring constantly. Reduce to medium-low.

3. 3

   Simmer uncovered for 18 to 20 minutes, stirring every 5 minutes, until the raw besan taste is gone completely.

4. 4

   The dubki kadhi should remain thin and flowing — much thinner than Punjabi kadhi.

5. 5

   Add more water if it thickens too much.

6. 6

   Season with salt.

7. 7

   For tempering: heat 1 tbsp oil. Add mustard seeds — pop.

8. 8

   Add cumin, fenugreek seeds — sizzle 10 seconds.

9. 9

   Add asafoetida, dried red chillies and curry leaves. Pour over the kadhi.

10. 10

    Serve poured generously over steamed rice.