Dahi ki Kadhi, or Dahi ki Curry, is a typical Pakistani and Indian dish that is very simple to make. The main ingredient is yogurt, and it is typically eaten as a soup, or served on top of rice. There are many styles of this curry: Gujrati style, Hyderabadi, and even in North Pakistan, the curry is made with yogurt plus extra ingredients like tomato and some spinach. Here is a family recipe for the curry made very simply. If you have made this before, you will notice the difference in the recipe. The main difference is that there is no ginger laung (cloves).
For the recipe, first take about 500 grams of yogurt. To the yogurt, you need to add three or four tablespoons of besan. Besan is ground chickpea flour and will be available at an Indian or Pakistani grocery store. Then you want to add one half teaspoon haldi to this mixture. Haldi is the name for turmeric, a yellow spice. Do not add to much turmeric otherwise the flavor may become a bit bitter.
Salt can be added to taste, perhaps a bit more than 1/2 teaspoon. Finally, you want to add three or four teaspoons of sugar. Once all of this has been put together, add around two or three cups of water and mix. You can use a blender or whisker here. The key is to get rid of all the lumps of yogurt and besan. Put this mixture aside.
The next step is to create the bagar. The bagar is a mixture of heated oil and spices. In the container which you want to cook, add a few tablespoons of oil, and then add cumin, mustard seeds, and curry leaves. In Urdu, the words will be zeera, methi rai, and kadhi patta. Heat up the pan, and once it is simmering add some chopped garlic and chopped green chillies, and after a minute or so, add the yogurt mixture. Keep stirring this mixture for around five minutes until it comes to a boil. It should thick. You can add a bit of besan at the end to thicken the mixture up.
This is an extremely simple recipe for dahi ki kadhi and one that has been around a long time.