Kadhi

Instructions

1. In a bowl, whisk the yoghurt with the chickpea flour until smooth.
2. Gradually add the water while continuing to whisk, then stir in the turmeric and salt.
3. Pour the mixture into a saucepan and heat over low heat, stirring constantly so it doesn't split.
4. Simmer for 15 minutes until the soup thickens slightly and coats the spoon.
5. In a small pan, heat the ghee and fry the cumin, fenugreek, dried chillies and ginger for 1 minute.
6. Add the asafoetida, pour this tadka into the soup and stir.
7. Sprinkle with garam masala and fresh coriander, then serve hot with the rice.