Why It Works Whisking the yogurt with the chickpea flour before cooking the mixture ensures a smooth, lump-free base.  Keeping the kadhi at a gentle simmer and stirring regularly prevents the yogurt from curdling while allowing the chickpea flour to fully hydrate and thicken the sauce. Every South Asian kid I know ate kadhi growing up. It's not a curry, a word that collapses culinary diversity, and not a soup. Kadhi centers on three ingredients that simmer together in a saucepan: plain yogurt, earthy chickpea flour, and turmeric. Besan, a finely ground flour made from dried chickpeas and commonly used in South Asian cooking, is the heart of the dish. In flour form, the chickpeas' earthy, savory qualities become more pronounced. The besan is combined with tangy yogurt, and the mixture is cooked into a smooth, stew-like base.…