3 tablespoon gram flour (besan)
1 cup yogurt (dahi)
2 cups water
1 teaspoon salt
1 tablespoon ghee or oil
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric powder
A pinch of asafoetida
A few curry leaves
Preparation: Dissolve the gram flour in water until there are no lumps, add the yogurt, salt, mix with a beater.
Heat at medium heat until the liquid thickens, stirring constantly. Turn the heat off and season.
For seasoning: To a pan on medium heat add ghee, mustard seeds, cumin seeds and fenugreek seeds and wait for the mustard seeds to pop.
When the mustard seeds pop turn the heat off, add the turmeric powder, asafoetida and curry leaves, mix and add it to the kadhi. Serves 4.
If you have pakodas you can add it to the kadhi at the end.