½teaspoonGinger paste or freshly grated or crushed
Rock salt (sendha namak)to taste
few sprigsCilantro or coriander leaveschopped finely
Instructions
Take yogurt, rajgira flour and salt in a bowl.
Whisk them well, so there are no lumps of flour. Add water to it and mix well.
Heat the oil or ghee in a pan on medium heat. Once hot add cumin seeds. Let them sizzle.
Then add chopped green chilies and ginger paste. Cook them for 30 seconds.
Then add the yogurt mixture and mix immediately, so yogurt will not curdle.
Add crushed peanuts. Mix well.
Let it come to a boil. Then simmer it for 7-8 minutes or until kadhi thickens and the raw flour taste goes away. Keep stirring every 2 minutes to avoid overflowing.
Switch off the stove and finally garnish farali kadhi with chopped cilantro.
Notes
You can adjust the green chilies quantity as per your taste.
If you do not want to bite into chili pieces then you can just slit it into two pieces and add in the recipe.