Indian Yogurt Curry (Rahasthani Kadhi)

Boil the Green Mangoes (1 cup) with 1 cup of water using any kind of pressure cooker. You can do it in a pan also, but it will take longer and require more water.

Meanwhile, take a deep pan in which you are planning to make khadi. Add Oil (1 Tbsp) and roast the Moong Dal Mangodi (1/2 cup) in the pan until golden brown. Take it out and set aside.

Mix Chickpea Flour (4 Tbsp) in Buttermilk (3 cups) with a whisk in a mixing bowl. You may use a blender as well to help in removing lumps.

In the same pan, which was used to roast mangodi, heat Oil (1 Tbsp) and add Asafoetida (1/4 tsp) , Cumin Seeds (1 tsp) , Fenugreek Seeds (1/2 tsp) , and Dried Chili Peppers (2) .

When seeds start splattering, add Green Chili Peppers (3) and Fresh Ginger (1 in) .

Next add the Ground Turmeric (1/2 tsp) , Chili Powder (1/2 tsp) , Ground Coriander (1 tsp) , and Salt (1 tsp) .

Give it a good mix and continue cooking. Add roasted mangodi and Lentil Papadums (1 oz) to the mixture.