Dahi Besan Chilli powder Salt Rye (mustard seeds) Jeera (cumin seeds) Kadipatta Gur Cinnamon stick Cloves (lavang) Oil Ghee Oil
METHOD
In a large bowl, take 1 cup of dahi, 3 cups of water, 1 heapful tbsp of besan and mix it well with a beater. Then add salt powder, crushed ginger (very important for taste) and crushed green chilli
Then in a large pan, heat some oil and ghee (ghee adds a mixed flavour) and rye, jeera, kadi pata, crushed ginger, cinnamon stick and 1-2 cloves. Once ready, add the dahi-besan batter (ensure there are no besan lumps). Add salt and a piece of gur and cook it for 10 min, allowing it to come to a boil.
Garnish with corriander and have serve it hot. You can also enjoy your Gujarati kadhi with dry mung dal (mug ni chutti daal - recipe in earlier post) and jeera rice!
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