Sev Ni Kadhi

Prep Time: 10 Mins Cooking Time: 25 Mins Serves: 4

Ingredients:

1 cup Fresh Yoghurt Curd

4 cups Water

1½ cup Gram Flour (Besan) + 2 tbsp

½ tbsp Ghee (Clarified butter)

1 tsp Oil

1 Dry Red Chilli

¼ tsp Fenugreek Seeds

1 tsp Mustard Seeds

½ tsp Cumin Seeds

¼ tsp Asafoetida

½ tsp Turmeric Powder

½ tsp Red Chilli Powder

1 tsp Coriander-Cumin Powder (Dhana Jiru)

1 Tomato Chopped

5 Cloves of Garlic Finely Chopped

¾ tsp Lasan Ni Chutney

1½ tbsp Ginger Paste

1 tsp Green Chilli Paste

2 tbsp Coriander Leaves Chopped

1 tsp Jaggery (Gōr)

Salt to taste

Method:

1. In a small bowl, combine 1½ cups of gram flour, ¼ tsp turmeric powder, red chilli powder, ½ tsp coriander-cumin powder, ½ tsp salt, and knead into a firm dough.

2. You'll need a sev sancha machine for the next step. Insert the 2 mm thick sev blade, transfer the dough, and set it aside.

3. Beat the yoghurt, water, 2 tbsp gram flour, and ¼ tsp salt to a smooth mixture. Strain and set aside.

4. On medium heat, add the ghee, oil, fenugreek seeds, and dry red chilli to the pan; once hot, add the mustard, cumin seeds, asafoetida, garlic, lasan ni chutney, ginger, green chilli paste, remaining coriander-cumin powder, turmeric powder, jaggery, and salt, sauté for 2-3 minutes.

5. Add the yoghurt mixture and tomatoes and stir continuously with a whisk on high heat to prevent it from splitting.

6. Once the mixture starts to boil, press the sev in the kadhi all around. Keep the heat high, and once all the sev has finished, let it cook for 3-5 minutes. Then, stir with a fork to separate the sev.

7. Then simmer for 8-10 minutes on low heat, occasionally stirring until the sev is cooked.

• Garnish with coriander leaves and serve hot with parathas.

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Sev Ni Kadhi | The Rasoi Recipes