Spicy Yogurt Curry (Punjabi Kadhi)
1 recipe Fried Mung Bean Balls (page 196)
2 cups plain yogurt
4 cups water
4 tablespoons chickpea flour
1 teaspoon turmeric powder
1 teaspoon red chili powder
Table salt, to taste
2 tablespoons vegetable oil
½ teaspoon black mustard seeds
2 dried red chilies, broken
½ teaspoon cumin seeds
Prep Time: 10 minutes
Cook Time: 45 minutes
A staple in the North Indian state of Punjab, this dish is traditionally served with steamed Simple Basmati Rice (page 160) and Lentil Wafers (page 231).
1. Add the Fried Mung Bean Balls to 4 cups of hot water; soak for 5 minutes. Drain. Press each ball between the palms of your hands to squeeze out any water. Set aside.
2. Place the yogurt, 4 cups of water, chickpea flour, turmeric powder, red chili powder, and salt in a deep bowl. Using a hand blender or a spoon, blend well. Make sure that there are no lumps. Transfer to a deep pan.
3. Bring the yogurt mixture to a boil on medium heat, stirring constantly. Reduce the heat and continue cooking for another 20 to 30 minutes or until the mixture begins to thicken and gain a creamy consistency. Stir occasionally while cooking.
4. Add the soaked mung bean balls to the mixture and simmer for another 10 minutes. Remove from heat and set aside.
5. In a small skillet, heat the vegetable oil. Add the mustard seeds. When the seeds begin to sputter (about 30 seconds), add the red chilies and cumin seeds. Sauté for another 20 seconds. Remove from heat and pour over the yogurt mixture; mix well. Serve hot.
Oily fritters generally signal that the oil they were fried in was not hot enough. Allow the oil to heat to the required temperature between batches.