KADHI

Kadhi hails from the Punjabi region of northwestern India and eastern Pakistan. Its principal ingredients are yogurt, water, turmeric and chickpea flour, all lavishly spiced.

A bowl of Kadhi which can be served warm, at room temperature or cool

Kadhi
Adapted from Priya Krishna, “Indian-ish,” and with help on proportions from Christine St. John and Susan Bacis. Make 6 cups, give or take, or 8 or more servings over rice. Refrigerates well.

Ingredients
2 cups whole-milk plain yogurt (not Greek-style)
1⁄3 cup chickpea flour
2 teaspoons turmeric powder
3 tablespoons ghee or neutral cooking oil, separated
5 whole cloves
2 small bay leaves
1/2 teaspoon whole black peppercorns
1/2 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
1 and 1/2 teaspoon cumin seeds (divided into 1/2 teaspoon and 1 teaspoon portions)
2 teaspoons kosher or sea salt
3 dried red chiles
1/2 teaspoon asafetida (also called hing, optional)
1/4 teaspoon red chile powder
Solid squeeze of fresh lime juice (about 1/2 teaspoon)

Directions
Whisk the yogurt and chickpea flour in a bowl until smooth and homogeneous. Stir in 1 cup water, followed by the turmeric; set aside.

Over a medium burner, heat 1 and 1/2 tablespoons of the ghee or oil and add the cloves, bay leaves, peppercorns, mustard seeds, fenugreek seeds, and 1⁄2 teaspoon of the cumin seeds and cook, stirring, until mustard seeds start to pop, about 1 minute. Reduce heat to low and add reserved yogurt mixture and 2 cups water; mix or whisk well. Season with the salt.

Increase the heat and bring to a slow boil, stirring constantly, about 5-6 minutes (if you stop stirring, it will curdle). Insert a large, long-handled spoon into the pot to prevent the kadhi from boiling over and let it cook 10 minutes without stirring (if at any point it looks like it might boil over, reduce heat for a moment before turning it back up).

The soup will thicken and become more bright yellow in color. About 5 minutes before serving, heat 1 and 1/2 tablespoons of ghee or oil in a small skillet or pan and add the 1 teaspoon of cumin seeds and warm them just until they begin to sputter, a matter of seconds. Remove from the heat and stir in the dried chiles, asafetida and chile powder. This spice infusion is called “chhonk.”

To serve, stir the chhonk into the pot of kadhi with the lime juice and portion the kadhi into bowls, by itself or over steamed rice.