Punjabi Kadhi (without pakoras)

Hi
My husband spent some years in Delhi and he had this kadhi there. He likes this very much and he would be happy to have this kadhi with any vegetable for lunch. Adding pakodas to the kadhi piles up the calories, so I usually do not add them. However, this tastes delicious with or without the pakodas. This should be served with hot steamed rice or jeera rice.

Serves - 3

Preparation time - 5 minutes
Cooking time - 10 minutes

Ingredients:
Besan - 1 1/2 Tbsp
Yoghurt - 1/4 cup (Use low fat if you are prone to occasional guilt flutters)
Methi leaves (Fenugreek) - 1 bunch, chopped
Salt for taste
Turmeric powder - 1/2 tsp
Water - 1 cup

For Tempering
Garlic - 1 clove ( finely chopped)
Red chili - 1-2
Jeera - 1 tsp ( I like a lot of jeera in the kadhi, you can reduce it to 1 tsp if you are not so in love with jeera)
Oil - 2 tsp + 1 tsp

How
- In a bowl, beat besan and curd together till there are no lumps and it forms a smooth paste. Add salt and turmeric powder and keep it aside
- Heat 2 tsp oil in a pan and when hot add the methi leaves to the pan and saute it for a minute.
- . Now add the besan mixture and keep stirring. Add water and stir together.
- Reduce the flame, cover the pan and cook the kadhi for 10 minutes. Taste and adjust the salt now.
- Transfer the kadhi to a bowl.
- Heat 1 tsp oil in a tempering pan or a tadka pan and add jeera, garlic and red chili in that order and pour it over the kadhi.
- Serve hot with steamed rice or jeera rice.