Gujarati Kadhi

In a large bowl, whisk together the Sour Yogurt and Besan until smooth and no lumps remain. Gradually add Water and whisk again to form a thin, consistent batter.

Heat Ghee in a heavy-bottomed pot or Kadai over medium heat.

Add Mustard Seeds. Once they splutter, add Cumin Seeds, Fenugreek Seeds, Cinnamon Stick, Cloves, Asafoetida, and Curry Leaves. Sauté for a few seconds until fragrant.