Punjabi Besan Kadhi

1 tablespoon ghee

2 small onions, diced

¹⁄₂ inch gresh ginger, chopped

1 jalapeño, chopped

2 dried red chillies

5 fresh curry leaves

2 teaspoons kasuri methi

2 teaspoons black peppercorns

1 teaspoon jeera seeds

1 teaspoon dhaniya seeds

1 teaspoon mustard seeds

1 teaspoon cumin powder

1 teaspoon dhaniya powder

1 teaspoon methi dana

1 teaspoon haldi

1 teaspoon degi mirch

1 teaspoon salt or to taste

³⁄₄ cup kala chana besan

3 cups buttermilk

¹⁄₂ cup frozen corn

¹⁄₂ cup frozen peas

6 pieces frozen onion pakoras, or make fresh.

In a large pan, heat the ghee.

Add red chillies, curry leaves, methidana, dhaniya, jeera, mustard seeds, and black peppercorns.

Add onions, ginger and jalapeño and sauté until the onions turn translucent.

Add kala chana besan, let it soak the ghee and roast for a couple of minutes- stir to prevent sticking to the pan.

Add the buttermilk and stir to mix well, breaking clumps and making a smooth paste.

Add turmeric, degi mirch and salt and mix well.

Add corn and peas or other veggies such as spinach, etc.

Boil kadhi for 20-30 minutes over medium heat.

If using frozen pakoda, thaw and add to kadhi.

Serve over basmati rice and with a side of steamed veggies.