Kadhi Pakoda

Yogurt-besan curry with onion fritters — a tangy, turmeric-yellow yogurt and chickpea flour soup thickened to a thin gravy consistency and tempered with mustard seeds, dried red chilli, and curry leaves, into which crispy onion-besan pakodas are dropped and left to soak until soft and swollen with the kadhi. The North Indian kadhi is thinner and more sour than the South Indian variety, eaten over plain rice at lunch.