In a mixing bowl add 2 tbsp gram flour, 1 cup curd, salt to taste, ½ tsp turmeric powder, 1 tsp red chilli powder. Beat it till it is a smooth mixture with no lumps. Add 3 cups of water and mix well.

In a preheated pan add 1 tbsp ghee, 1 tsp mustard seeds, ½ tsp methi seeds and allow them to crackle. Then add ¼ tsp asafoetida into the ghee to bring out the flavour.

To this add 2 thinly sliced onions and saute on low to medium heat till soft and lightly brown, not fully caramelized.

Next add the kadhi mixture. Keep whisking till it comes to a brisk boil to ensure that lumps don

Form and the mixture is smooth. Once it comes to a brisk boil the kadhi will start to come together and thicken. There will be no split curd

Turn the heat to low and simmer for 10 minutes. Add a little water if a thinner consistency is preferred. Taste for salt and seasoning and adjust accordingly. Spoon kadhi into a serving bowl.

For the second tadka, add 1 tbsp ghee in a preheated pan, add 1 tsp cumin seeds, 1tsp coarsely crushed coriander seeds which add a lot of flavour to the kadhi. Add 2 dry red chillies broken, 2 inch cinnamon sticks and 1 sprig curry leaves. Roast till aromas start coming through.

Pour the tadka over the kadhi.