Soya chunks- Dahi Kadhi

Ingredients

• •400gms (sour) Curds
• •3 tbsp Besan, heaped, sieved
• •2 tsp Ginger-Green chili paste
• •¾ tsp Mustard seeds
• •1 stick Cinnamon
• •4 nos. Cloves
• •8-10 Pepper corns, crushed slightly
• •1 Black cardamom
• •½ tsp Jeera
• •1 tsp Methi seeds-soaked for a minimum half an hour
• •3-4 pinches Hing
• •2 Dry red chilis
• •½ tsp Coriander seeds
• •½ tsp Haldi powder
• •¾ tsp Chili powder
• •1 tsp Coriander seed powder
• •Curry leaves- few
• •3 tbsp Chopped Spinach leaves
• •Salt-to-taste

Method

1. 1
   Mix the curd and besan well till there are no lumps. Add the ginger-chili paste,1 ½ cup water, and keep the vessel on a low flame.
2. 2
   Add salt. Stir continuously and boil on a low flame.
3. 3
   Oil or Heat ghee in a deep vessel, add the whole spices i.e cinnamon, cloves, peppercorns, add mustard seeds asafetida, cumin seeds, dry red chilies, coriander seeds, the soaked drained methi seeds, chopped spinach leaves, curry leaves.
4. 4
   Take the vessel away from the flame, add red chili powder, Haldi powder, coriander powder.
5. 5
   Place back on the low flame and immediately pour the boiled kadhi over the Vaghar
6. 6
   Add the soya chunks after squeezing out the excess water lightly.
7. 7
   Serve hot with rice, or khichadi, or rotlas and papad