|1. Beat curd and besan until smooth. |
2. Heat oil in a kadhai or pan, add hing, cumin seeds, mustard seeds, fenugreek seeds, curry leaves, red chilies and allow it to crackle.
3. Add turmeric powder, red chilli powder and water.
4. Now add curd mixture and salt, stirring continuously until a boil comes.
5. Now simmer for 12-15 minutes.
6. Garnish with fresh coriander leaves just before serving.