KADHI MASALA
1/2 cup pigeon peas ( fresh bharazi)
1 cup amba hardar
2 small pieces ginger
1/2 cup curry leaves
2 small pieces of turmeric
10 green chilies
1 teaspoon salt
1 teaspoon cumin seed
Add all the above ingredients in the food processor and blend to make a smooth paste. Kadhi masala is ready.
KADHI
2 cups sour yogurt
2 tablespoon gram flour
3 cups water
pinch turmeric powder
2 teaspoons salt
cilantro finely chopped for garnishing.
For the tempering
1 tablespoon ghee
1 small piece cinnamon
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 dry red chili
1/2 teaspoon asafetida
few curry leaves.
Combine yogurt and gram flour and whisk until there are no lumps. Add water, salt, pinch of turmeric powder and 2 tablespoons of kadhi masala and mix well, keep on the side. Heat the ghee in a saucepan. Once heated, add cinnamon stick ,red dried chili, cumin seeds, curry leaves fenugreek seeds and asafetida. When it starts to crackle, add prepared yogurt mixture and bring to boil stirring continuously. Keep on the low heat and let it simmer for about 30 minutes, while stirring occasionally. Garnish with chopped cilantro and serve hot.
jikoni 
