Chickpea (gram) flour & yoghurt soup

Much like dal, Kadhi is served in a thali with a selection of curries, roti and rice, but unlike dal, this hot soup is all about the ‘khatta’ (sourness) rather than the ‘khatta meetha’ (sweet and sour). The yoghurt used should be naturally sour, thus bringing out the ‘khatta’ or tanginess, but if using thick yoghurt with no natural sourness, add a squeeze of lime. This heart-warming bowl has a delicate creamy colour, with just a touch of turmeric yellow, and it’s wonderfully smooth.