Ingredients:

• 1 cup yogurt (curd)

• 2 tbsp gram flour (besan)

• 2 cups water

• 1–2 tsp sugar

• Salt to taste

For tempering:

• 1 tbsp ghee or oil

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 2 cloves

• 1 small cinnamon stick

• 6–8 curry leaves

• 1 dry red chili

• 1 pinch asafoetida (hing)

Instructions:

1. In a bowl, whisk yogurt, gram flour, water, sugar, and salt until smooth.

2. Pour the mixture into a pan and cook on medium heat, stirring continuously until it starts to boil.

3. Simmer for 8–10 minutes on low heat.

4. Heat ghee in a small pan, add mustard seeds, cumin, cloves, cinnamon, curry leaves, red chili, and hing.

5. Pour the hot tempering over the kadhi and mix well.