Authentic Bangalori lobe ki kadhi

For the Kadhi (Yogurt Gravy):

• 1 cup yogurt (curd) (preferably slightly sour)
• 2 tbsp gram flour (besan)
• 2 cups water
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste

For the Black-Eyed Peas (Lobia):

• 1/2 cup black-eyed peas (lobia), soaked overnight
• 2 cups water
• 1/2 tsp salt

For the Tempering (Tadka):

• 2 tbsp oil or ghee
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp fenugreek seeds (methi)
• 2 dried red chilies
• 1 sprig curry leaves
• 1/2 tsp asafoetida (hing)
• 1 onion, finely chopped
• 1 tsp ginger-garlic paste
• 1 green chili, slit
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• Fresh coriander leaves for garnish

Step 1: Cook the Black-Eyed Peas

1. Rinse the soaked black-eyed peas and pressure cook with 2 cups of water and salt for 2-3 whistles until soft.
2. Drain and keep aside.

Step 2: Prepare the Kadhi

1. In a bowl, whisk together yogurt, gram flour (besan), water, turmeric powder, red chili powder, and salt. Ensure there are no lumps.
2. Heat a pan and pour this mixture into it. Stir continuously on low heat to prevent curdling.
3. Let it simmer for 10-12 minutes until it thickens slightly.

Step 3: Make the Tempering (Tadka)

1. In a separate pan, heat oil or ghee.
2. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them crackle.
3. Add dried red chilies, curry leaves, and asafoetida (hing).
4. Add chopped onions and sauté until golden brown.
5. Add ginger-garlic paste and green chili, then sauté for another minute.
6. Mix in coriander powder and garam masala.

Step 4: Combine Everything

1. Add the cooked black-eyed peas (lobia) to the simmering kadhi.
2. Pour the tempering over the kadhi and mix well.
3. Let it cook for 5 more minutes for all the flavors to blend.

Step 5: Garnish & Serve

1. Garnish with fresh coriander leaves.
2. Serve hot with steamed rice or roti.