Ingredients:
1/2 cup G2G Rajgira flour (Amaranth flour)
1 cup yogurt (preferably fresh, slightly sour)
2 cups water
1-2 green chilies (slit, optional)
1/2 inch ginger (grated or finely chopped)
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
A pinch of asafoetida (hing)
1-2 dried red chilies
1 tablespoon ghee or oil
Salt to taste
1/4 teaspoon turmeric powder
Fresh coriander leaves (for garnish)
1 tablespoon G2G ghee
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1-2 dried red chilies
1 sprig curry leaves (optional)
A pinch of asafoetida (hing)
Instructions:
In a bowl, whisk the yogurt with water until smooth. Add the Rajgira flour to this mixture and blend well to form a smooth batter. Ensure there are no lumps.
Add turmeric powder, salt, and a pinch of asafoetida to this mixture and set it aside.
Heat 1 tablespoon of ghee or oil in a pan. Once hot, add cumin seeds, mustard seeds, dried red chilies, and asafoetida.
Let the seeds splutter and release their aroma. Add the grated ginger and green chilies and sauté for a minute.
Pour the yogurt and Rajgira flour mixture into the pan. Stir continuously to avoid lumps from forming.
Bring the mixture to a simmer on medium heat, stirring frequently.
Cook the kadhi for about 10-15 minutes, allowing it to thicken. The consistency should be slightly thick but still pourable.
For extra flavor, prepare the tempering (tadka). In a separate small pan, heat 1 tablespoon of ghee or oil.
Add cumin seeds, mustard seeds, dried red chilies, and curry leaves (if using). Let them splutter and then pour this tempering over the simmering Kadhi.
Once the Kadhi is cooked and has thickened to your liking, adjust the salt and add fresh coriander leaves for garnish.
Serve the warm Rajgira Kadhi with steamed rice or chapati. It pairs wonderfully with a simple side of vegetable sabzi.
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