Punjabi kadhi

This recipe has been sitting in the draft box because I forgot to take a picture of the finished product. But I need to post it so it enters my recipe box. 

The recipe itself is a mish mash of what I already knew and some of the tips came from my friendly neighbor- Mr. M. He once made the most awesome Kadhi and shared some. 

2 cups of room temperature yoghurt whisked with 6-7 cups of water and about 2 heaping spoons of besan. Add turmeric, coriander powder, chilli powder along with ginger-garlic paste and whisk. 

Dry roast 1 tsp cumin, 2 tsp coriander seeds, 2-3 dry red chilies. Add ghee, 1/4 tsp Asafoetida, thinly sliced onions (1 medium), a few curry leaves, 1/4 tsp methi daana. Sauté for a few till the onions are a bit translucent. 

Add the yoghurt mixture and simmer for 30-50 minutes. Salt to taste. Add pakodis and cilantro. Simmer for another couple of minutes. 

For the pakodis, use sliced onions with besan, carom seeds, salt, coriander powder. Fry like small fritters. You can also add cut spinach or spiced paneer along with onions. But onions are a must 😃.