Lehsun Kanda Kadi is a delicious variation of the traditional kadhi, a yogurt-based curry, flavored with garlic (lehsun) and onions (kanda). This dish is popular in regions of North India, particularly in Punjab and Haryana, where it is enjoyed for its rich flavor and comforting qualities.

To prepare Lehsun Kanda Kadi, a mixture of yogurt and besan (gram flour) is whisked together until smooth to form the base of the curry. In a separate pan, oil is heated, and mustard seeds, cumin seeds, and fenugreek seeds are tempered. Chopped garlic cloves and sliced onions are then added to the pan and sautéed until golden brown and fragrant.

Once the onions and garlic are cooked, the yogurt-besan mixture is added to the pan along with water to adjust the consistency. The mixture is then cooked on low heat, stirring continuously, until it comes to a gentle boil and thickens slightly.

To enhance the flavor, spices such as turmeric, red chili powder, coriander powder, and salt are added to the Lehsun Kanda Kadi. Sometimes, additional ingredients like curry leaves, green chilies, and asafoetida (hing) are also included for extra flavor.

Lehsun Kanda Kadi is typically garnished with chopped cilantro leaves before serving. It is enjoyed hot with steamed rice or roti (Indian flatbread) and is loved for its tangy, savory, and aromatic taste. This dish is a comforting and satisfying addition to any meal.