Ingredients

• 1/3 cup - black eyed beans (soak for 2 hours in water)
• For kadhi:
• 1 stalk curry leaves
• 2 green chillies, slit lengthwise
• 1 tsp - coriander leaves, freshly chopped
• 1 cup - slightly sour curd
• 1 tbsp - gram flour
• 1/2 tbsp - wheat flour
• 1 tsp - red chilli powder
• 1/4 tsp - turmeric power
• salt to taste
• 3-4 pinches asafoetida
• 1/2 tsp - each mustard & cumin seeds
• 2 cups - water
• 2 tbsp - ghee

How to Make Chawli Ki Kadhi

• Add plenty of water and pressure cook chawli beans till very tender to touch. (Approx. 4 whistles should suffice).
• Cool cooker before opening lid.
• Drain, wash with running water, drain, keep aside.
• For Kadhi:
• Mix chilli powder, turmeric powder, salt in 1/2 cup water, keep aside.
• Beat the curd till smooth in 2 cups water add both flours and beat till no lumps are left.
• Add cooked beans to this mixture. Heat ghee in large deep pan, add seeds and curry leaves and green chillies.
• Allow to splutter, add asafoetida, add masala paste.
• Simmer and stir till ghee floats on top.
• Remove a tbsp of this ghee layer in a cup, and keep aside.
• Add beaten curd mixture, stir continuously, till it boils.
• Add flour mixture and bring it to boil
• Reduce flame, allow to simmer for 7-8 minutes, stirring occasionally. Taste and check for salt and sourness.
• If not sour at all, add a pinch of citric acid crystals, to taste.
• Pour into serving dish, garnish with chopped coriander and masala ghee kept aside.
• Serve hot with steamed hot rice, dry sabzi and papadams.