Rasaj Ki Kadhi

Ingredients

• Dumpling
• 1 cup gram flour (besan)
• 1 teaspoon cumin seeds
• Salt to taste
• ½ teaspoon turmeric powder
• 2 teaspoons ginger-green chilli paste
• Oil for deep frying
• Kadhi
• 1 cup yogurt
• ½ teaspoon turmeric powder
• Salt to taste
• 3 tablespoons gram flour (besan)
• 2 tablespoons oil
• 1½ teaspoons cumin seeds 
• ¼ teaspoon fenugreek seeds
• ¼ teaspoon asafoetida (hing)
• 2 greens chillies, finely chopped
• 1 teaspoon finely chopped ginger
• ¼ teaspoon red chilli powder
• Fresh coriander sprig for garnish
• Steamed rice to serve

Method

1. Take gram flour in a large bowl, add cumin seeds, salt, turmeric powder and ginger-green chillies paste and mix well. Add 2½ cups water and whisk till well combined. 
2. Heat a non-stick pan, add the mixture and cook, stirring continuously, till the mixture thickens and leaves the sides of the pan. 
3. Transfer the mixture into a greased 6x4 inch burfi tray and spread it evenly. Let it set for 30 minutes. 
4. Cut the set mixture into squares and carefully de-mould.
5. Heat sufficient oil in a kadai, gently slide in the squares into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. 
6. To make the kadhi, take yogurt in another bowl, add turmeric powder, salt and gram flour and whisk till well combined. Add 3½ cups water and mix well.  
7. Heat oil in a deep pan, add cumin seeds and let them change colour. Add fenugreek seeds, asafoetida, green chillies and ginger and sauté for a few seconds.  Add the yogurt mixture, mix and cook on medium heat for 8-10 minutes. 
8. Add red chilli powder, mix and cook for 1-2 minutes. Add the fried dumplings and cook for 2-3 minutes. 
9. Transfer the kadhi into a serving bowl. Garnish with coriander sprig and serve hot with steamed rice.