Gujarati Kadhi

Method

1. 1Beat yogurt, besan, jaggery and 3 cups water until completely lump-free.
2. 2Bring to a gentle boil on medium heat, stirring constantly so it does not split.
3. 3Gently bubble 12–15 min until slightly thickened and silky; season with salt.
4. 4Heat ghee, crackle cumin, mustard, fenugreek, curry leaves, ginger and a clove.
5. 5Pour the frying the spices in; finish with coriander. Serve with rice or khichdi.