Tangy Yogurt Kadhi with Golden Pakoras

Make the pakoras first: Combine 1 cup besan with sliced onion, cilantro, red chili powder, baking soda, salt, and just enough water (about 1/4 cup) to make a thick, drop-able batter. The batter should cling to the onions, not drip off.

Heat oil for deep frying to 350F (175C). Drop heaping tablespoons of batter into the hot oil, frying 5-6 at a time. Fry for 3-4 minutes, turning occasionally, until deeply golden and crispy all around. Drain on paper towels and set aside.

For the kadhi: Whisk the yogurt and 1/2 cup besan together until completely smooth with no lumps. Add the 3.5 cups of water, turmeric, and salt, whisking until homogeneous. Set aside.

Heat ghee in a deep pot over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. When they start crackling, add the dried red chilies, curry leaves, and asafoetida. Sizzle for 15 seconds.

Carefully pour in the yogurt-besan mixture (it will splutter). Add the slit green chilies. Stir continuously and bring to a gentle boil over medium heat. This constant stirring is essential to prevent the yogurt from splitting.

Once boiling, reduce heat to low and simmer uncovered for 20-25 minutes, stirring every few minutes. The kadhi will thicken gradually and develop a glossy sheen. It should coat the back of a spoon.

Gently slide the fried pakoras into the simmering kadhi. Let them soak in the curry for 5 minutes, absorbing the tangy sauce.

Garnish with fresh cilantro and serve hot over steamed basmati rice.