BESAN SEV KADHI

This yummy dish is from Gujarat and it is often made in Jain Community due to religious reason, as this dish does not contain any green vegetable. This dish can be made also when there are no vegetables available.
The process of making differs from home to home, as per taste. Here, I have followed Jain recipe and also prepared sev using sieve and not by extruder ( sev sancha ) . You can use extruder for your convenience.

Preparation time: 10 minutes
Cook time: 20 minutes
Serves: 4 persons

Ingredients:

For sev:
2 cup besan ( gram flour )
1 tbsp red chilli powder
1/2 tsp turmeric powder
Pinch of asafoetida
Salt to taste

For Kadhi:
1 tsp mustard seeds
1 tsp red chilli powder
1/2 tsp turmeric
Pinch of asafoetida
2 tbsp oil
2 cup curd ( preferably sour )
Salt to taste

Method:
1. Mix well all ingredients of sev and prepare medium soft dough by adding water.

2. Heat curd for few minutes, once it becomes lukewarm , blend it well.
3. Now heat oil in deep vessel or according to size to fit your sieve, add mustard seeds, let it splutter then add asafoetida, red chilli powder, turmeric powder and 3 cups of water.

4. Once it starts boiling, turn the flame to medium, place sieve over the vessel.

5. Take some prepared dough and put it in the sieve and press it with hands so the sev drops to boiling water. Stir in between so the sev do not stick . You can turn the heat to simmer, if you feel steam while pressing the dough, then turn again to medium.

6. Once all the dough is finished, pour whipped curd into the empty dough vessel and with the help of hand mix curd with left over stuck dough and then add this to our boiling sev kadhi,mix well. If needed can add water.

7. Once it starts boiling, turn the heat to simmer and let it simmer for 5-8 minutes or till sev is cooked well.
8. Then turn off the heat. Serve hot with any Indian flat bread or steamed rice. It tastes yummy with pearl millet thick bread .( bajri rotla )

Note:
1. Can add coriander and ginger garlic paste if you are not preparing Jain version.