Kadhi Badi 

Kadhi (Gravy):

1. Whisk the yogurt and add besan to it. The consistency should be smooth, without lumps.

2. Heat oil or ghee and temper mustard seeds, cumin, asafoetida (hing), and dry red chilies.

3. Add ginger-garlic paste and sauté until fragrant.

4. Pour in the yogurt-besan mix and stir continuously to avoid lumps.

5. Add turmeric, red chili powder, coriander powder, garam masala, and salt.

6. Cook on low heat, adding water gradually, until the kadhi thickens and gets a nice creamy texture.

Badi (Dumplings):

1. Make a dough with besan, salt, and a little turmeric, cumin, and chili powder.

2. Roll into small balls or oval shapes.

3. Fry them until golden brown and crispy.

Putting it together:

• Once the kadhi is done, gently drop the fried badis into the simmering gravy.

• Let them soak and soften for a few minutes.

• Garnish with fresh coriander and serve hot with steamed rice or roti.