• Take the mixing bowl and sieve the besan flour in it.
• Whisk the yogurt and add it slowly to the flour and keep stirring vigorously with the whisk, to avoid any lump formation. Add turmeric to it now and stir till it dissolves. Set aside.

Note : Many people add turmeric later but I add it at this point since turmeric can also become lumpy when added to hot liquid later. Doesn’t alter the taste at all.

• Heat the ghee in the deep cooking pan. Lower the flame to low. Add hing, whole red dried chili, cumin seeds, black mustard seeds, and fenugreek seeds to the ghee.
• Once the cumin and mustard seeds start crackling, add ginger, green chillies and finely chopped garlic to the pan. Cook on medium heat till they are slightly browned.
• Now add the flour and yogurt mixture to the pan, slowly. Add water. Stir well with a ladle. Make sure that there are no lumps. Stir vigorously to incorporate the besan mixture and water.
• Add red chili powder and salt to taste. This curry needs to be seasoned with good amount of salt. If you have high blood pressure, then kindly stick to your prescribed sodium levels and keep it low.
• Bring it to a boil and then put the flame to lower medium. Cook it in the pan for good 1/2 an hour atleast. The secret of this curry is “more you cook, the better it is in taste”.

Note : Keep an eye while the curry is cooking. Keep stirring after every 7-8 minutes to avoid the sticking at the bottom.

Making Chhaunk / Tadka / Additional Tempering

• Heat 1/2 tbsp ghee in a pan. Add cumin seeds and once they start crackling, add red chili powder and turn the stove off. Season the Kadhi with this tempering on the top.
• Serve it hot with rice or fresh roti / chapati / fulka or Naan. You may add chopped cilantro/coriander leaves for additional garnish.