I really have no idea where Lehsuni Kadhi originated. All that I know is that it is delicious. Some years ago, I shared the recipes of kadhis from various states of India. But this kadhi was not one of them. But it was always in the back of my mind to post this recipe at some point in time. I never anticipated that it would take so many years. There are so many dishes across the length and breadth of India that I often forget some dishes. In this case, a really delicious one. But it suddenly popped into my mind a couple of weeks ago – and I immediately told Hari to prepare this for my lunch the next day. I paired it with an okra curry – and was in seventh heaven after the meal. It is a simple dish and easy to prepare. So, go ahead and prepare and savour this wonderful dish.

Ingredients
1/2 cup chickpea flour (besan, kadalai mavu)
2 cups vegan yogurt
1 tbsp finely chopped ginger
2 green chilis slit lengthwise
7-8 garlic pods, chipped fine
5 cups (or more) water, depending upon the consistency required
A generous pinch of asafoetida (hing, perunkayam)
1 tsp + 1 tsp cumin seeds (sabut jeera, jeeragam)
1 tsp mustard seeds (sarson, kadugu)
1/2 tsp fenugreek seeds (methi dhana, venthiyam)
2 dried red chilis
1/2 tsp turmeric powder (haldi, manjal podi)
1/2 tsp + 1/2 tsp red chili powder
Unrefined salt to taste
Method
Sieve the chickpea flour well in a mixing bowl
Whisk the yogurt and add it slowly to the flour in the mixing bowl
Keep stirring vigorously while adding the yogurt to prevent the formation of any lumps
Add turmeric powder and mix well
Set aside
Heat a wok on low flame and the asafoetida, whole red chilis, cumin seeds, mustard seeds and fenugreek seeds
Once the mustard and cumin seeds start spluttering, add ginger, green chilis and garlic
Mix well and cook on medium heat till the garlic is slightly browned
Now add the flour and yogurt mixture to the wok slowly
Add water
Stir well and ensure that there are no lumps
Stir vigorously so that the chickpea flour mixture and the water are blended well
Add red chili powder and salt
Bring to a boil and then lower the flame
Continue to cook, stirring occasionally
Meanwhile, heat another wok and add cumin seeds
Once the cumin seeds start to splutter, add red chili powder and turn off the flame
Season the kadhi with this tempering
Serve hot with red/brown/millet rice or Indian flat breads
Enjoy!