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Recipe
Indian Yoghurt Soup - Kadhi Recipe
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Ingredients
1 tbsp gingerroot, grated .
1 tsp salt .
1/4 c chickpea flour, sifted (besan) .
1/4 c peanuts (roasted, skinned & ground) .
1/2 tsp asafetida powder (hing) .
1 cinnamon stick (daalchini) .
1 tsp cumin seeds, roasted (jeera) .
1 tbsp ghee .
500 ml plain bulgarian yoghurt (thinned with 1 c of water) .
2 tsps turmeric powder .
1 tsp mustard seeds (sarso) .
2 dried red chilies (whole) .
sliced cilantro (to garnish, coriander or dhania) .
2 sprigs curry leaves
Directions
Step #1 Stir chickpea flour & turmeric into yoghurt.
Step #2 Set aside.
Step #3 Heat ghee.
Step #4 Add chillies, curry leaf, cinnamon, cumin, ginger, peanuts & mustard.
Step #5 Stir briefly.
Step #6 Add asafetida, stirrring briefly again.
Step #7 Lower heat & add yoghurt mixture & salt.
Step #8 Cook partially covered on a medium heat for 15 - 20 mins till soup has thickened.
Step #9 Garnish with sliced cilantro & serve this with basmati rice.
Enjoy the Indian Yoghurt Soup - Kadhi recipe
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