Dogri Kadhi

Thin mustard oil yogurt-gram flour kadhi — a tart, turmeric-yellow kadhi made with sour yogurt and chickpea flour, tempered in mustard oil with fenugreek seeds, dried red chilli, and asafoetida. Thinner and more sour than the Punjabi kadhi pakoda (no pakodas in the everyday version), eaten poured over rice at lunch. The mustard oil tempering gives it a sharper, more pungent character than the ghee-tempered kadhis of Rajasthan.