Punjab has its own Punjabi Kadhi. A preparation of curds, besan, onions and masalas makes the Punjabi Kadhi ready in a jiffy.Recipe link : http://www.tarladalal.com/Punjabi-Kadhi-30901rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Punjabi KadhiPreparation Time: 10 minutesCooking Time: 20 minutesMakes 4 servingsIngredients1 1/2 cups fresh curds (dahi)2 tbsp besan (bengal gram flour)1 tbsp oil1 tsp cumin seeds (jeera)a pinch asafoetida (hing)5 curry leaves (kadi patta)1/4 cup sliced onions2 clove finely chopped garlic (lehsun)1/4 tsp turmeric powder (haldi)1/2 tsp finely chopped green chilliessalt to tasteFor The Garnish2 tbsp finely chopped coriander (dhania)Method1. Whisk the curds and besan in a bowl till smooth. Keep aside.2. Heat the oil in a pan and add the cumin seeds.3. When the seeds crackle, add the asafoetida, curry leaves and garlic and sauté on a medium flame for a minute.4. Add the onions and saute for 2 minutes.5. Add the curds-besan mixture, 1½ cups of water and turmeric powder, mix well and cook for 1 to 2 minutes.6. Add the salt and green chillies and simmer on a slow flame for more 8 to 10 minutes or till the kadhi thickens.Serve hot garnished with coriander.