In a large mixing bowl, mix together yogurt, chickpea flour, ginger, chilies, salt, and sugar to make a lump-free mixture.
You can use a hand blender or a wire whisk to mix the ingredients.
Add water and mix well.
Make The Kadhi
Heat vegetable oil in a pan over medium heat.
Once the oil is hot, add cloves, cinnamon, cumin seeds, mustard seeds, fenugreek seeds, curry leaves, asafetida, and dry red chilies, and let them crackle for 5-6 seconds.
Now add the yogurt and chickpea flour mixture to the pan and mix well.
Bring the mixture to a boil. Stir frequently to prevent the kadhi from sticking at the bottom of the pan or spilling over.
Once the kadhi comes to a boil, reduce the heat to low.
Cook for 12-15 minutes until the besan is cooked well and the kadhi thickens, stirring frequently.
If there is raw taste of besan, then cook the kadhi for another 2-3 minutes.
Check for salt and add more if needed.
Normally, vegetables are not added to this dish but feel free to add veggies of your choice like carrots, french beans, cauliflower, etc, and make it more wholesome. You can also add pakoras, wadi, or even boondi to it.Greens like methi, spinach, or kale can be added too.You can easily double or triple the recipe if making it for a crowd.Ideally, homemade yogurt that has turned slightly sour is best to make this dish but if you don’t have access to it, then feel free to use the regular plain yogurt.You can also keep the plain yogurt in a warm place for 3-4 hours. It will turn sour.You can use low-fat or full-fat yogurt. I personally like to use full-fat yogurt as it makes the kadhi very creamy and delicious.If you are using low-fat yogurt, increase the amount of besan by 1 tsp. This will make sure your kadhi is still very creamy.Adjust the green chilies as per your taste.