Tomato Kadhi

Ingredients:
Curd/Yogurt – 1cup, beaten without lumps
Onion – 1 medium, chopped fine
Tomatoes – 2 medium, chopped fine
Besan (Chickpea flour) – 3tbsp
Cumin powder – 1tsp
Coriander powder – 1 tsp
Red chili powder – to taste

For tempering:
Mustard seeds – 1tsp
Cumin seeds – 1 tsp
Dry red chilies -2
Asafoetida – pinch
Green chilies – 3
Curry leaves – 4

Method:

• Heat 2tsp of oil in a saucepan, add the ingredients for tempering. After the seeds splutter, add onions and sauté till they turn transparent.
• Add tomatoes, cover and cook till tender.
• Meanwhile, whisk besan into ½ cup of water without lumps. Keep aside.
• After the tomatoes are cooked, add the powders, cook for about 2 minutes.Add the beaten yogurt to the tomato mixture and slowly cook on medium-low flame.
  
• After the yogurt is heated through, add the besan mixture, add more water for desired consistency, and cook until the mixture comes together without boiling.

This goes well with khichdi or plain rice.