Ingredients
3 tbsp gram flour (besan)
1 tbsp amchur powder
4 cups water
1 tsp fenugreek seeds (methi)
Salt and turmeric to taste
For Tempering
1/2 tsp mustard seeds (rai)
A pinch asafoetida
4-5 curry leaves
1/2 tsp ginger minced
1 green chilli slit and deseeded
1/4 tsp Turmeric
1/2 tsp red chilli powder
Directions
- Mix the besan and amchur in the water well and dissolve.
- Add the remaining ingredients and bring to a boil, stirring continuously.
- Prepare the tempering in a separate kadhai and top it on the kadhi.
- Serve hot.
