Kadhi Rice (Karhi Chawal)

Ingredients:
Rice ½ kg
Cumin seeds 2 tbsp
Illuminated margarine ½ container
 Salt to taste
Water as needed

For Kadhi:
Gram flour 125 gm
Yogurt 250 gm
Turmeric powder 1 tbsp
Bean stew powder 1 tbsp
Salt to taste
Water as needed
Oil for browning
Onion 2 (cleaved)
Curry leaves 2 – 3
Cumin powder 1 tsp
For Pakora:
Gram flour 250 gm
Onion 2
Coriander leaves ¼ group
Green chilies 4
Red pepper 1 tbsp (pounded)
Cumin seeds 1 tbsp
Coriander seeds 1 tbsp
Salt to taste
Oil for frying

Cooking Directions:
1.In a dish combine yogurt, turmeric powder, bean stew powder and salt.
2.Presently include a little water, blend well.
3.At that point include gram flour with a little more water.
4.Heat minimal oil in a dish, include slashed onion and sauté for a couple of seconds.
5.Include yogurt mixture. Cook till thickens.
6.Finally warm a little oil, include cumin powder and curry clears out.
7.Pour tarka mixture on top of kadhi.
8.For Pakora: In a dish put together onion, coriander leaves and green chilies.
9.Include pounded red pepper, cumin seeds, coriander seeds, salt and gram flour.
10.Right away sear misuse with the gram flour mixture.
11.Put all the wastes in kadhi mixture, evacuate from blaze and keep aside.
12.For Rice: Heat elucidated margarine in a skillet, include cumin seeds, broil till tan.
13.Include rice, salt and water.
14.Stew on low flare till rice are delicate.
15.Serve kadhi with bubbled rice.