To start preparing the Rajasthani Pyaaz Ki Kadhi recipe, take a large bowl, add Cagliata, chickpea flour (Besan), turmeric powder and red chilli pepper and beat it with a smooth consistency. Add the water and mix well to a thin consistency until it is smooth.
Heat the gi in a heavy bottom pan on medium flame, add mustard seeds, hay seeds and let it splash.
Add a pinch of asofoetida, sliced onion and brown until the onion becomes translucent.
Once the onions are soft, add the kadhi mixture you prepared before, enough water and bring it to rolling boiling while keeping the flame at the top.
Lower the heat, season with salt and let Kadhi cook over 10 minutes until Kadhi cooks well. The more you you will be cleared, the more flavors come from the Pyaz and Besan mixture to create a delicious Pyaz Ki Kadhi.
Turn off the heat and prepare the second Tadka.
Heat the gi in a small tadka pan over medium heat, add the cumin and whole coriander seeds and let it splash.
Add the curry leaves, dry red chilli pepper, mix and turn off the heat. Add the red chilli powder, mix and get the peduled on Kadhi prepared.
Serve the Rajasthani Pyaz Ki Kadhi recipe together with Bajri Ki Roti with a spoonful of clarified butter. You can also serve Masala Khichia on the side. This Kadhi also has a good flavor with steam rice or Jeera rice.
