WHISKAFFAIR'S
Whisk chickpea flour (besan) with water in a large mixing bowl and make a lump-free batter.
Add the remaining water to the bowl and mix well. Set this mixture aside.
Heat vegetable oil in a pan over medium-high heat.
When the oil is hot, add mustard seeds, fenugreek seeds, cumin seeds, asafoetida, curry leaves, and whole dry red chilies, and let them crackle for 4-5 seconds.
Add peeled and cubed green mangoes and fry for 1-2 minutes.
Reduce the heat to low. Cover the pan and cook the mangoes on low heat until they are softened (3-4 minutes).
Add the chickpea flour mixture to the pan. Add salt and turmeric powder and mix well.
Cook for 10-15 minutes until the kadhi thickens and the besan is cooked well, stirring frequently. Add more water if the kadhi is too thick. The consistency of kadhi should be flowy and creamy, like a thin custard.
Heat ghee. Add curry leaves. Once it splutter, switch off the heat and add Kashmiri red chili powder.
Pour the tempering immediately over the kadhi. Stir gently and serve hot with steamed rice or phulka.