Punjabi Kadhi Chawal

Make the base: Whisk curd, besan, turmeric, red chilli powder, coriander powder, roasted cumin powder, salt and water until smooth.

Cook the kadhi: Heat oil, add methi dana, cumin and dry red chillies. Add hing, ginger, garlic and onions; sauté lightly. Pour in the curd-besan mixture and cook on medium, stirring continuously. Simmer 30-40 minutes until thick.

To prepare the pakoda, in a bowl take 2 cup besan.

Add ½ tsp turmeric, 1½ tsp chilli powder, 1½ tsp cumin powder, ½ tsp coriander powder, 2 tbsp kasuri methi, pinch hing and 1½ tsp salt.

Mix well, ensuring all the spices are well combined.

Now add water slowly, and prepare a smooth lump free batter.

Also add ½ tsp baking soda and mix well till the batter is light and fluffy.

Wet your hands with water, and pinch off a ball-sized piece of dough

Drop in hot oil, keeping the flame on medium.

Stir occasionally, until the pakoda turns golden brown and crisp.

Drain off to remove excess oil. Drop the pakoda into the kadhi

Tempering: Heat ghee, add coriander seeds and cumin. Turn off heat, add red chilli powder and pour over the kadhi. Serve with rice.