Egg Drop Kadhi with Bejar ki Roti

Instructions

1. 1

   Prepare the Kadhi Base

   • In a large mixing bowl, whisk the curd until it is completely smooth and creamy.
   • Add the besan, turmeric powder, red chili powder, and salt. Whisk vigorously to form a thick, lump-free paste.
   • Gradually pour in 4 cups of water while continuing to whisk, ensuring the batter is thin and consistent. Set aside.
2. 2

   Make the Tempering (Tadka)

   • Heat ghee in a heavy-bottomed pot or kadai over medium heat.
   • Once the ghee is hot, add the mustard seeds and let them splutter, which should take about 30 seconds.
   • Add the cumin seeds, fenugreek seeds, broken dried red chilies, and hing. Sauté for 30 seconds until aromatic.
   • Add the curry leaves, slit green chilies, and ginger-garlic paste. Cook for another 30 seconds, being careful not to burn the spices.
   • Finally, add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
3. 3

   Cook the Kadhi

   • Reduce the heat to low. Slowly and carefully pour the prepared curd-besan batter into the pot, stirring continuously with a whisk or spoon. This is crucial to prevent the curd from splitting.
   • Increase the heat to medium and bring the mixture to a gentle boil, stirring frequently.
   • Once it begins to boil, reduce the heat to low and let it simmer for 10-12 minutes. Stir occasionally. The kadhi will thicken slightly and the raw aroma of besan will disappear.
4. 4

   Incorporate the Eggs

   • While the kadhi is simmering, crack the eggs into a separate bowl. Add the black pepper powder and beat them lightly with a fork, just enough to break the yolks and combine.
   • Ensure the kadhi is at a steady, gentle simmer (not a rolling boil).
   • Slowly pour the beaten eggs in a thin, continuous stream into the simmering kadhi, moving your hand in a circular motion to distribute them evenly.
   • Do not stir for 1 full minute. This allows the egg strands to cook and set into delicate ribbons.
5. 5

   Finish and Serve

   • After one minute, gently stir the kadhi once or twice with a spoon to separate the silky egg strands.
   • Turn off the heat. Garnish with garam masala and freshly chopped coriander leaves.
   • Let the kadhi rest for 5 minutes to allow the flavors to meld together. Serve hot with steamed basmati rice or jeera rice.