Refer above to step by step photo of making this kadhi.
In a pot add yogurt and 1 cup water.
Whisk until smooth with handheld whisk / wooden whisk or immersion blender.
Switch on the gas on low heat.
Once the yogurt is warm to touch (NOT HOT) . It will take a minute to warm up.
Add in besan and whisk it until lump free.
Now increase the temperature to medium heat.
Add 1.5 more cups water and stir until combined.
Add in the cloves, peppercorn, turmeric and salt.
Let it cook on medium heat until a boil. Stir occasionally.
The kadhi will start to thicken.
Now reduce the heat to low and let it simmer for 5 minutes.
Keep an eye on the kadhi once it comes to the boil to avoid it to overflow.
Now add in half of the cooked moth beans. (Other half is reserved to make sukhe moth ki subzi.)
Let it simmer on low for 2-3 minutes.
Meanwhile prepare the tadka for kadhi.
In a small pan / tempering pot add ghee.
Once warm add in jeera and hing.
Now add in lal mirch/ cayenne , curry leaves and immediately add in 2 tablespoons water.
Add this tadka over the moth bean kadhi.
Stir and let it cook for a minute.
Give it a taste test and adjust consistency or seasoning of kadhi accordingly.
Serve with steamed rice and rotis.
This bean recipe is without ginger garlic and believe me you won’t miss it. Sour yogurt is always preferred for kadhi. If unavailable you may add lemon juice or amchoor to make it sour. If you are not observing Jain tithi use green chilies , fistful of chopped cilantro and fresh curry leaves for this recipe. If you do not practice Jainism then you may blend yogurt , water and besan in a smooth paste and continue with the recipe ( no need to warm dahi first ) Kadhi thickens as it cools. Add more water to the kadhi if needed to adjust the consistency. I prepare kadhi and tempering on the stove top simultaneously as the moth beans are being pressure cooked. Can I make Vegan Kadhi? Yes you can. I love coconut yogurt instead of dairy one. Substitute ghee with your choice of oil. Dry moth bean recipe given below.