Ingredients 

• 1 cup Yogurt 
• 4 tsp Besan 
• 1/4 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/2 tsp Fenugreek seeds
• A pinch of Asafoetida
• 4-5 cloves
• 1 inch piece of cinnamon
• 2 Green chillies slit into pieces
• 1 stick of curry leaves
• 1/4 inch piece of ginger grated
• Coriander for topping
• Salt, sugar to taste
• 1 tbsp Ghee for seasoning

• Beat the curds. 
• Add besan slowly, beating till smooth. 
• Add 1.5 cups of water to this and mix well. 
• Add salt and sugar. 
• Heat on a slow flame till it boils. Stir continuously. 

• Heat ghee in a small kadhai. Add mustard seeds. 
• When mustard seeds start spluttering, add cumin seeds, asafoetida, fenugreek , cloves and cinnamon. 
• After the cloves get fried, add green chilly, curry leaves and ginger. 
• Stir in this seasoning into the Curd solution. Top with coriander.