Chilley Ki Kadhi

Ingredients
For Kadhi
Yogurt 1 cup
Gram flour (besan) 1/4 cup
Turmeric powder 1/2 tsp
Salt to taste
Green chillies 2 chopped
Cumin seeds 1/2 tsp
Curry leaves 6
Ginger paste 1/2 tsp
Red chilli powder 1 tsp
Oil 2 tbsp
Fenugreek seeds (methi dana) 1/2 tsp
Whole red chillies 2
Black peppercorns 4
Cilantro chopped

For Chilley
Gram flour (besan) 1/2 cup
Ajwain 1/4 tsp
Red chilli powder 1/4 tsp
Salt to taste
Oil

Method
For Chilley
In a bowl add besan, ajwain, salt and red chilli powder. Mix well.
Add water as needed to form a smooth paste without any lumps
Heat a non stick pan on medium flame.
Pour some batter to make small round chilley and sprinkle some oil.
When cooked turn over and again sprinkle oil.
Cook the other side too till crispy and golden brown.

For kadhi, whisk yogurt well and add besan.
Blend thoroughly so as to ensure that there are no lumps.
Add turmeric powder, salt and three cups of water. Mix well
In a pan add the yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally
Heat two tbsp of oil in a kadai. Add fenugreek seeds, cumin seeds, black peppercorns and red chillies. Stir-fry for half a minute.
Add green chillies, curry leaves and ginger and stir-fry for a minute.
Add red chilli powder and mix well.
Add this tadka to the yogurt mixture.
Also add the chilley and continue to simmer for 5 mins
Garnish with cilantro.
Serve hot with steamed rice. 

Cooking Time - 30 mins
Servings - 4