firstly, in a large bowl take 1½ cup curd, ¼ cup besan, ½ tsp chilli powder, ½ tsp turmeric and 1 tsp salt.

whisk and mix well making sure there are no lumps.

now add 4 cup water and mix well. keep aside.

in a large kadai heat 2 tbsp ghee. add 1 tsp mustard, 1 tsp cumin, ½ tsp fennel, ¼ tsp methi, 1 bay leaf, 4 cloves, 2 pods cardamom, few curry leaves and pinch hing.

also add 2 chilli, 1 inch ginger and saute well.

now pour in the prepared besan curd mixture and mix well.

keep stirring until the mixture comes to a boil. the kadhi starts to thicken.

boil for 30 minutes or until the flavours are well absorbed.

to prepare the tempering heat 1 tbsp ghee. add ½ tsp mustard, ½ tsp cumin, 2 dried red chilli, ¼ tsp chilli powder and mix well without burning.

pour the tempering over the kadhi. also, add 2 tbsp coriander and mix well.

finally, enjoy Rajasthani Kadhi with jeera rice.