Dahi ki Kadhi, or Dahi ki Curry, is a typical Pakistani and Indian dish that is very simple to prepare. The main ingredient is yogurt, and it is usually eaten as a soup or served over rice. There are many styles of this curry: Gujrati style, Hyderabadi and even in North Pakistan, the curry is made with yogurt plus additional ingredients like tomato and some spinach. Here is a family recipe for curry made very simply. If you’ve done this before, you’ll notice the difference in the recipe. The main difference is that there is no ginger laung (cloves).

For the recipe, first take about 500 grams of yogurt. To yogurt, you need to add three to four tablespoons of besan. Besan is ground chickpea flour and will be available at an Indian or Pakistani grocery store. Next, you want to add half a teaspoon of haldi to this mixture. Haldi is the name of turmeric, a yellow spice. Don’t add too much turmeric, otherwise the taste may turn a bit bitter.

Salt can be added to taste, maybe a little more than 1/2 teaspoon. Finally, you want to add three to four teaspoons of sugar. Once all of this is ready, add about two to three cups of water and mix. You can use a blender or whisk here. The key is to get rid of all the yogurt lumps and kiss them. Set this mixture aside.

The next step is to create the bagar. Bagar is a mixture of heated oil and spices. In the container you want to cook, add a few tablespoons of oil, and then add cumin, mustard seeds, and curry leaves. In Urdu, the words will be zeera, methi rai and kadhi patta. Heat the pan and once it’s simmering, add some minced garlic and chopped green chilies, and after a minute or so add the yogurt mixture. Keep stirring this mixture for about five minutes until it boils. It should thicken. You can add a bit of besan at the end to thicken the mixture.

This is an extremely simple recipe for dahi ki kadhi and one that has been around for a long time.