Punjabi Kadhi from How to Cook Indian by Sanjeev Kapoor

Ingredients

• 2 tablespoons chopped fresh cilantro
• 6 whole black peppercorns
• ½ teaspoon cumin seeds
• ½-inch (1-cm) piece fresh ginger, chopped
• 2 dried red chiles, stemmed and broken into 2 or 3 pieces each
• 1½ teaspoons table salt
• 1 teaspoon ground turmeric
• ½ teaspoon fenugreek seeds
• 2 tablespoons vegetable oil
• ¼ cup (25 grams) besan (chickpea/gram flour)
• 3 cups (600 ml) vegetable oil
• 1 cup (250 grams) plain whole-milk yogurt
• ¼ teaspoon baking powder
• ½ teaspoon table salt
• 1 teaspoon ajwain
• 1 teaspoon red chile powder
• ½ cup (20 grams) chopped methi (fresh fenugreek leaves)
• 1-inch (2½-cm) piece fresh ginger, grated
• 1 red onion, chopped
• ¾ cup (75 grams) besan (chickpea/gram flour)