Rajasthan Kadhi

Rajadthani Kadhi - This is a very simple gravy prepared using curds. My friend used to prepare this often in hostel as it was easy to prepare and doesnt require many ingredients. Also it doesnt require pakoda like the punjabi kadhi. It goes very well with rice.
Ingredients (1 cup = 250 ml)
For the kadhi mix
Sour curds - 1 cup
Besan powder - 4 tbsp
Turmeric powder - 1/2 tsp
Water - 2 cups or as necessary
Salt for taste
For the seasoning
Ghee - 2 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds -1/4 tsp
Cumin seeds - 1/2 tsp
Asofoetida - generous pinch
Red chilli - 2
Method
In a wide mouthed vessel mix the curds with besan, turmeric powder and salt. Add 2 cup water. Whisk till no lumps are remaining.
In a low flame, keep this and keep stirring. Cook for about 10 to 15 minutes. The besan should get cooked and the mix thickens a bit. Remember it thickens even after removing from heat.
Remove from heat and keep aside.
Take oil in seasoning kadai. Add the cumin seeds and mustard seeds. When they splutter, add the fenugreek seeds and red chilli which is halved. Stir and add the asofoetida. Fry for few minutes till the red chilli darkens a bit. Remove from heat and add this to the kadhi mix. Stir well.
Serve the kadhi with hot rice along with some pappad.