Kadhi (Turmeric-Yogurt Soup)



  1. In a measuring cup, mix together the yogurt and chickpea flour.
  2. Stir in 1 cup water, followed by the turmeric.
  3. Set aside.
  4. In a very large, deep pot or Dutch oven over medium heat, warm 1 tablespoon of the ghee.
  5. Once the ghee melts, add 1/2 teaspoon of the cumin seeds, the black mustard seeds, fenugreek, cloves, bay leaves, and peppercorns all at once and cook 1 to 2 minutes.
  6. Reduce the heat to low, add the yogurt, chickpea flour mixture and 3 cups water, and mix well.
  7. Add the salt.
  8. Taste, adjusting with a few drops of lime juice and more salt if needed.
  9. Increase the heat to high and bring to a boil, stirring continuously.
  10. About 5 minutes before the kadhi is done cooking, in a pan or butter warmer over medium-high heat, warm the remaining 2 tablespoons ghee.
  11. Once the ghee melts, add the remaining 1 teaspoon cumin seeds and cook for a few seconds.
  12. Immediately remove the pan from the heat and stir in the chile powder, dried chiles, and asafetida (if using).
  13. Add the seasoning to the cooked kadhi and stir to combine.