It's a tangy Kadhi with all the goodness of Methi leaves (Fenugreek leaves).
Yogurt mellows down the bitterness of the Methi leaves so kids really will have no problem eating this.
My 4 year old will just eat this kadhi by itself.
Sometimes he eats this kadhi with rice.
You will need:
2 cups chopped fresh Methi leaves (if using frozen Methi leaves, thaw it before making kadhi)
2 cups yogurt
2 tbsp Besan (gram flour)
1 tsp Green chili-ginger paste
3 cups water
1/2 tsp haldi
1/2 tsp chili powder
salt to taste
a pinch of hing (asafoetida)
2 whole red chilies
1 tsp cumin seeds
2 tsp oil or ghee
Mix the gram flour (besan), curds and 3 cups of water till smooth, add the green chilli-ginger paste and salt and set it aside.Heat oil/ghee in a pan and add jeera, once its popped add the whole red chilies and hing. Now add the Methi leaves, haldi, red chili powder,and just a bit of water to cook the Methi leaves. Cover the pan and cook the Methi for 5-7 minutes on a medium to slow heat. Once it cooks add the yogurt-besan mixture and bring to boil, turn the heat to low and simmer for 5-10 minutes.
Serve with rice or phulkas and any dry sabji.