Why this recipe works
Kadhi is a clever use of two proteins: sour yogurt and gram flour (besan). The besan does double duty, it thickens the curry and stops the yogurt splitting as it cooks. The catch is the long simmer: kadhi must cook slowly for half an hour so the raw besan taste disappears and the curry turns silky and mellow.
Ingredients
Method
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1
Whisk the yogurt, besan and water smooth, and bring to a gentle simmer.
Why besan matters: the gram flour thickens the curry and stabilises the yogurt so it does not split into curds as it heats.
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2
Simmer on low for about 30 minutes, stirring.
Why so long: a long, slow simmer cooks out the raw taste of the besan and turns the kadhi silky and mellow, rushing it leaves it pasty.
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3
Fry onion-besan pakoras and drop them in to soak.
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4
Finish with a cumin, fenugreek and dried-chilli tadka.
An honest word
Kadhi itself is light and protein-bearing, from the yogurt and gram flour, and low in oil. The honest caveat is the pakoras, which are deep-fried. To lighten it, add fewer pakoras, bake or air-fry them, or skip them for a plain kadhi. The curry is the wholesome part, so let the fritters be the treat, not the bulk.