Kadhi

There are mainly two types of kadhi in India- one gujarati and one north Indian. I personally like the north Indian kadhi and I blindly follow Manjula Aunti's recipe to make kadhi. Her kadhi is really the best! So basically I am reproducing here recipe here.

Ingredients:
For kadhi:
2/3 cup besan
1 cup plain yogurt
7 cup water
salt to taste
1/2 tsp turmeric paste
3 tbsp clarified butter
3 whole red chillies
2 bay leaves
1 tsp red chili powder
1/2 tsp deggi mirch powder
1/4 tsp  fenugreek seeds
1/2 tsp cumin seeds
A pinch asafoetida

For pakodas:
3/4 cup besan
1/2 cup water
salt to taste
1/4 tsp baking powder

Oil to fry

For kadhi, in a bowl mix besan, yogurt, turmeric powder and salt. Mix it well and then add 3 cups of water and mix again. Keep it aside.
In a pan, heat 2 tbsp clarified butter. When ghee is hot, add asafoetida, fenugreek seeds and cumin seeds. Now add whole red chilli and bay leaves. Now put the besan yogurt mixture in this. When first boil comes, put the gas on medium and add 4 more cups of water. Let it cook on low-medium heat for 45-50 minutes. Stir occasionally and in the meantime prepare the pakodas.
For pakodas, mix all above ingredients under pakodas. Adjust water to require desired consistency (that of a melted chocolate consistency!). In a pan add some oil and heat it. Make around 1 inch round pakodas by deep frying in hot oil. Put pakodas in water for 30 seconds and then press it softly and squeeze the water oil. After kadhi has been cooked for 45-50 minutes, add pakodas and cook for another 10 minutes. Now switch off the flame and take the kadhi out. Take another small pan and heat 1 tbsp ghee in it. Add red chili powder and deggi mirch and add 1-2 tbsp water. Tamper kadhi with this.  It is important to let kadhi cook for long time. This makes it order of magnitude more delicious. Serve it with rice.