Anjum Anand's punjabi yoghurt and dumpling kadhi - 9Kitchen

Ingredients

• 2 tablespoons vegetable oil plus extra for deep frying dumplings
• ½ medium onion, finely sliced
• 7g ginger, peeled weight, chopped
• 2 small garlic cloves, chopped
• 8 fresh curry leaves
• 35g gram flour
• 200g plain yogurt, full fat (ideally a bit sour)
• 1 medium tomato, quartered and the pieces halved crosswise
• 700ml water
• ⅓ teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1-2 dried red chillies or a little red chilli powder
• salt to taste
• 1-2 tablespoons lemon juice or to taste (depends on tartness of yogurt)
• 2 cloves
• ½ teaspoon fenugreek seeds
• ¾ teaspoon mustard seeds
• ¾ teaspoon cumin seeds
• 80g gram flour
• ½ teaspoon baking powder
• ½ medium onion, halved and finely sliced crosswise into smallish slices
• ¼ teaspoon salt
• ⅓ teaspoon carom seeds
• ⅓ teaspoon garam masala
• ⅓ teaspoon cumin seeds
• 2½-3 tablespoons water (or enough to make a thick, clinging paste)