Gujarati Kadhi

Whisk together the yogurt and besan in a large bowl until completely smooth with no lumps. Gradually add water and whisk again to get a thin, lump-free mixture.

Pour the yogurt mixture into a heavy-bottomed pot. Add turmeric, salt, grated ginger, slit green chillies, and jaggery.

Place the pot over medium heat and stir continuously in one direction to prevent curdling. This is crucial — do not stop stirring until the kadhi comes to a boil.

Once it reaches a boil, reduce heat to low and simmer for 15–20 minutes, stirring occasionally, until the kadhi thickens slightly and the raw besan smell disappears.

Taste and adjust the sweet-sour balance — add more jaggery for sweetness or a splash of lemon juice for more tang.

For the tempering, heat ghee in a small pan over medium heat. Add mustard seeds and let them splutter.

Add cumin seeds, fenugreek seeds, cloves, and cinnamon. Fry for 30 seconds.

Add asafoetida, dried red chillies, and curry leaves. Fry for 20 seconds until fragrant.

Pour the tempering into the simmering kadhi and stir to combine. Simmer together for 2 more minutes.

Garnish with fresh coriander leaves and serve hot with steamed rice or khichdi.