By Vidushi Singh
Consumed on Hindu holy days of vrat (fasting), such as Navratri, Ekadashi, Maha Shivratri, Janmashtami, etc. We use besan to thicken the gravy for ordinary kadhi. However since we are using singhare ka atta in this instance, the dish is also known as singhare ki kadhi.
½ cup Plain yoghurt 1 tablespoon Singhare ka atta (Water chestnut flour) ½ teaspoon Red chili powder Rock salt (sendha namak) to taste A Pinch of Sugar 1 cup Water 1 tablespoon coriander leaves
For Tempering: 1 tablespoon Oil or ghee ½ teaspoon Cumin seeds 1 Dried red chilies 6-7 Curry leaves
Combine yoghurt with sugar, rock salt, red chilli powder, and singhare ka atta in a bowl. When the yoghurt is smooth, whisk it very thoroughly.
Put this mixture in a saucepan and heat it over medium-low. Stir constantly, then simmer it for 5-8 minutes, or until it thickens.
Heat the oil or ghee in a small tadka pan on medium heat once the ingredients have finished simmering.
When it's hot, add the cumin seeds and allow them start to crackle. After that, add curry leaves and dried red chilli.
Now stir-fry for 30 to 40 seconds. As soon as the kadhi begins to simmer, add this tempering and stir thoroughly. Garnish with coriander.