How to make Hare Lehsun Ki Kadhi

Prepare the Ingredients:

• Clean and chop the fresh green garlic, green chilies, ginger, cilantro stalks, and garlic cloves.

Prepare the Masala:

• In a food processor or a mortar and pestle, combine all the chopped ingredients. Grind them coarsely, ensuring that the mixture has texture rather than being finely blended. You want to retain some graininess.

Prepare the Kadhi:

• In a bowl, whisk together yogurt, gram flour, and turmeric powder until smooth. Gradually add water to form a lump-free mixture.

Cooking:

• Heat oil or ghee in a pan for tempering. Add mustard seeds, cumin seeds, fenugreek seeds, and crushed coriander seeds. Let them splutter.
• Add the coarse ground masala to the tempering. Sauté for a few minutes until aromatic.

Combine and Cook:

• Pour the yogurt mixture into the pan, stirring continuously to avoid lumps.
• Cook the kadhi on medium heat, stirring until it comes to a boil. Then, reduce the heat, and let it simmer for 15-20 minutes, or until the kadhi thickens. Stir occasionally.

Adjust Consistency and Seasoning:

• Adjust the consistency by adding more water if needed. Adjust salt according to your taste.

Final Tempering:

• Once the kadhi is ready, in a tadka pan, heat oil or ghee. Add dried whole red chili, sliced or chopped garlic, and asafetida. Sauté for a couple of minutes or until the garlic turns slightly brown. Pour the tempering immediately over the kadhi.

Serve:

• Garnish it with fresh coriander leaves. Serve the Hare Lehsun ki Kadhi hot with steamed rice or Indian bread like chapati or bajra doda.