Name: Tuver bajri kadhi recipe by Bijal Parikh at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 cups fresh pigeon peas(tuver); 1 cup sour curd; 2 cups water; 8 tbsp black millet flour; 2 tbsp ginger and green chilli paste; Salt; 2 tbsp jaggery (optional); 1 tbsp ghee; 1 tbsp cumin seeds; 1/8 tsp fenugreek seeds; Pinch asafoetida; 1 dry red chilli; Bay leaf; Inch of cinnamon; 2 cloves; Few curry leaves; Coriander leaves; Few chives

ABOUT Tuver bajri kadhi RECIPE

Tuver bajri kadhi is made in winters mostly when we get fresh pigeon peas. It goes with roti or rice, you can also eat with plain khichdi.

Ingredients Serving: 4

2 cups fresh pigeon peas(tuver)
1 cup sour curd
2 cups water
8 tbsp black millet flour
2 tbsp ginger and green chilli paste
Salt
2 tbsp jaggery (optional)
1 tbsp ghee
1 tbsp cumin seeds
1/8 tsp fenugreek seeds
Pinch asafoetida
1 dry red chilli
Bay leaf
Inch of cinnamon
2 cloves
Few curry leaves
Coriander leaves
Few chives

Instructions

Take curd, add water, add black millet and blend it .
Now keep boiling on low flame and stir it.
Add fresh pigeon peas, salt, ginger and green chilly paste and keep boiling.
After 12 minutes switch off gas, because kadhi is almost done .
Take another wok, add ghee, asafoetida, cumin seeds, when it crackles add bay leaf, cinnamon, dry red chilli, cloves and curry leaves and switch off flame. Temper it on kadhi, add coriander and chives to garnish kadhi .

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