Rajasthani Kadhi

Method

1. 1Beat yogurt, besan and 3 cups water until smooth.
2. 2Heat until bubbling on medium, stirring; gently bubble 12 min until thick (spicier and thinner than Gujarati kadhi).
3. 3Heat ghee, crackle cumin, mustard, fenugreek, asafoetida and red chillies.
4. 4Add red chilli powder off the heat, then pour over the kadhi.
5. 5Gently bubble 2 min; serve with steamed rice.