Verdolaga (purslane) kadhi (yogurt soup)

Ingredients:
Verdolaga (purslane), chopped fine - 250 g
Yogurt - 1 cup
Besan (chickpea flour) - 1 cup
Water - 4 and 1/4 cups
Mustard oil - 1 tbsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Red chilies - 4-6
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Red chili powder - 1 tsp (I used 1/2 tsp + 1/2 tsp of Kashmiri red chili powder)

Method:
Take the besan in a mixing bowl. Gradually add yogurt while whisking to ensure no lumps form. Dilute with 4 cups of water. Set aside.
Heat oil in a wok. When hot, add the mustard and cumin seeds. When they splutter, add the red chilies and coat well. After a couple of minutes, add the chopped verdolaga and stir to coat. Cook covered for a couple of minutes and add 1/4 cup of water, mix well. Cook covered for 7 minutes on a medium-high flame.
Turn the flame to medium-low. Gradually add the yogurt mixture, stir. Cook covered for 10 minutes, stirring often to avoid the besan sticking to the bottom. If mixture becomes too thick, add up to a cup of water and cook until the mixture starts to bubble.
Serve hot as soup or mixed with rice.

Author: Shrinkingsodacan
Source: This recipe