Green Chickpea and Corn Kadhi

I found these really pretty daity pods at the local store. I had never used these green chickpeas before but wanted to do something with them. After I brought these home, I discovered some very tart yogurt that had been sitting in my fridge for a while.

I am a big fan of Kadhi - that nutrious yougurt based soupy concoction tempered with whole spices and curry leaves thickened with besan or chickpea flour. If you love kadhi as much as I do, you will be convinced that sour yogurt was made for Kadhi not the other way round. Well, I made kadhi mixed in with fresh corn and the results with rice was perfect for a cool day.

Green Chickpea and Corn Kadhi

Serves 3-4

Ingredients

1.5 cups very tart yogurt

3 tbsp besan or chickpea flour

2 tsp salt

2 tbsp oil

1 tsp finely chopped ginger

1/8 tsp asafetida

1/2 tsp cumin seeds

1/2 tsp mustard seeds

2 dried red chillies

1-2 green chillies

10 curry leaves

1/2 fresh green chickpeas

1/2 cup fresh corn

2 tbsp fresh cilantro

Method of Preparation

1. Mix the yogurt, besan and salt with 2 cups water and set aside.

2. Heat the oil and add the ginger, cumin and mustard seeds.

3. When the seeds begin to pop add the red chillies.

4. Add in the green chillies and curry leaves and stir well.

5. Mix in the yogurt mixture, bring to a boil reduce the heat and simmer for 15 minutes.

6. Add in the corn and chickpeas and cook for another 15 minutes.

7. Garnish with cilantro and serve with rice.

This entry is sent out to this weeks - WHB that is being hosted by Jay and Bee at Jugalbandi.

This blog if you have not checked it out, is a treat for the senses, the photography is amazing, it makes food seem spiritual.