Punjabi Kadhi

Yogurt 1 cup
Besan 1/4 cup
Turmeric powder 1 tsp
Salt - to taste
Chat masala - 1 tsp
dry red chillies 1
Cilantro few sprigs
Onion sliced - 1/2 large or 1 medium.

For kadhi, whisk yogurt well and mix besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and three cups of water.

Heat two tablespoons of oil in a kadai. Add red chillies and roast. Add mustrard seeds and allow to crackle.

Add yogurt mixture. Bring to a boil and simmer on low heat stirring occasionally.

On the side saute the onions in 1 tsp oil and some chilli powder , carmelize it as much as your liking.

Once the yougurt mixture has come to a boil on lower the heat more and add the carmelized onions (and pakoras if you have them) and simmer for 5 mins and take off the stove.

Serve with warm rice.