Kadhi-chawal with Pakori and Tadka

1. Prepare the Kadhi Base:

1. Whisk the Yogurt: In a large mixing bowl, whisk 1 cup of thick yogurt until smooth to avoid any lumps.
2. Make the Liquid Mixture: Gradually stir in 4 cups of water to the yogurt. Ensure that the mixture remains smooth.
3. Add Gram Flour and Spices: Mix in 3 tablespoons of gram flour, 1 teaspoon of turmeric powder, and salt to taste. Whisk until the mixture is lump-free. This is your kadhi base.

2. Cook the Kadhi:

1. Heat Oil and Temper Spices: In a large pot, heat 1 tablespoon of mustard oil. Add 3-4 whole dried red chilies, 1 teaspoon of cumin seeds, ¼ teaspoon of carom seeds, and 1 teaspoon of mustard seeds. Wait until they start to crackle.
2. Sauté Aromatics: Add 1 tablespoon of ginger paste and 1 tablespoon of dried fenugreek leaves (kasuri methi) to the oil. Quickly stir in ¼ teaspoon of asafoetida.
3. Cook Onions: Incorporate sliced onions (about 2 onions worth from your total 4) into the pot. Sauté until they turn golden brown, which will infuse the oil with a rich flavor.
4. Combine and Simmer: Pour the yogurt and gram flour mixture into the pot with the onions and spices. Stir continuously for a few minutes after adding to prevent the yogurt from curdling. Lower the heat and let it simmer for about 15-20 minutes, stirring occasionally. The kadhi should begin to thicken.

3. Prepare Pakoras:

1. Mix Pakora Ingredients: In a separate bowl, combine the remaining 2 onions (finely chopped), 1-2 green chilies (finely chopped), 1 tablespoon chopped coriander, 1 teaspoon carom seeds, 1/8 teaspoon asafoetida, 1 teaspoon cumin seeds, and 3 tablespoons of gram flour. Add salt to taste and mix well.
2. Adjust Batter Consistency: Check the consistency of the pakora batter; it should be thick enough to hold its shape but not too dry. Adjust with a little water or more gram flour if needed.
3. Fry Pakoras: Heat mustard oil in a kadhai or deep frying pan. Once hot, carefully drop spoonfuls of the pakora batter into the oil. Fry until each pakora is golden brown and crisp. Remove and drain on paper towels.

4. Combine Pakoras with Kadhi:

1. Add Pakoras to Kadhi: Once the kadhi has simmered and thickened, gently add the fried pakoras to the pot. Let them soak in the kadhi for about 5-10 minutes, allowing them to absorb the flavors and soften slightly.
2. Prepare Tadka (Optional): For an extra layer of flavor, heat a tablespoon of ghee in a small pan, add a few dried red chilies and a pinch of asafoetida, and sauté until aromatic. Pour this tadka over the kadhi.