Chhattisgarh Dubki Kadhi Thin Besan Curry Chhattisgarhi Daily

Ingredients

• 1 cup yogurt
• 3 tbsp besan (gram flour)
• 1/4 tsp turmeric
• 1/2 tsp red chilli powder
• 3 cups water
• Salt
• For tempering: 1 tbsp oil, 1/2 tsp mustard seeds, 1/4 tsp cumin, 1/4 tsp fenugreek seeds, 1/4 tsp asafoetida, 2 dried red chillies, 6 curry leaves

Method

1. Whisk yogurt with besan, turmeric, red chilli powder and 3 cups water until completely smooth with no lumps.
2. Pour into a pot. Bring to a boil on medium, stirring constantly. Reduce to medium-low.
3. Simmer uncovered for 18 to 20 minutes, stirring every 5 minutes, until the raw besan taste is gone completely.
4. The dubki kadhi should remain thin and flowing — much thinner than Punjabi kadhi.
5. Add more water if it thickens too much.
6. Season with salt.
7. For tempering: heat 1 tbsp oil. Add mustard seeds — pop.
8. Add cumin, fenugreek seeds — sizzle 10 seconds.
9. Add asafoetida, dried red chillies and curry leaves. Pour over the kadhi.
10. Serve poured generously over steamed rice.