Punjabi kadi

Ingredients :

• 1 cup yogurt
• 2/3 cup gram flour (besan)
• 6 cups water
• 2 tablespoons oil 
• Pinch of asafetida (hing)
• 1/2 teaspoon fenugreek seeds (mathi)
• 1/2 teaspoon cumin seeds
• 1 teaspoon turmeric
• 4 whole red chilies
• 2 bay leaves
• 1/2 teaspoon red chili powder
• 1 teaspoon salt
• 1/2 tbsp amchur /mango powder 
• 6- 7 curry leaves .
• 1 finely chopped onion
• 2-3 chopped garlic cloves

Method :

In a blender :

Mix besan , curd , 2 and half cup of water , red chilly , turmeric and coriender powder for 20 - 30 seconds or less . Put this mix in the pan and continuously stirring  it on a medium heat . Bring it boil n dn add a pinch of hing n 2 - 3 curry leaves . Cover n simmer the gas . Let it cook for 30 - 40 minutes n keep stirring in between on low flame . During this process make your pakoras by mixing besan , salt , turmeric , water and few finely chopped onions . fry them and keep them aside. 

After 30 minutes of cooking the kadi , add salt , and if you want it to be tangy then add amchoor . 

Now add the pakodas and mix and cover . 

For the TADKA : In a pan take some oil , heat it up , add hing ,  methi and cumin seeds , then add curry leaves and dry red chilly . Let it sizzle and then add the copped onions and garlic . Saute them until light brown and add a pinch of pepperika to it  Put this masala over the kadi .Cover and let it cook for next 10 minutes .

In another pan take 1 tbsp oil , n add red chilly powder n a tbsp of water mix n finally garnish with it .