Pitod ki Kadhi

Whisk 180g chickpea flour, 500g yogurt, 5g turmeric powder, 5g chili powder, 8g salt, and 1000g water until smooth.

Cook the mixture in a heavy-bottomed pan over medium heat, stirring constantly until it thickens into a pourable consistency.

Heat 35g ghee in a small pan and add 5g cumin seeds, 2g fenugreek seeds, and 3g mustard seeds until they pop.