Take curd in a bowl. Add besan.
Add turmeric powder and salt as required. Add 2 cups water. Add more if you want thin runny kadhi.
Take a hand blender or a hand whisk and blend into a smooth puree till there are no lumps left.
Now add the batter into a deep kadhai/ wok and heat on a low to medium flame. Keep stirring.
Cook the kadhi at high to medium flames between for about 5-10 minutes with stirring on between.
Meanwhile for Tempering, heat oil/ desi ghee in a pan, add mustard seeds.
Now add bay leaf and let the seeds crackle.
Then add jeera, once the seeds sputter, add methi dana.
Add dry red chillies and fry for a few seconds till they change their Colour.
Then switch off the flame and add red chilli powder. Add the tempering to the kadhi and boil for about 3-4 minutes.
Serve hot with steamed rice or Roti or Naan. Or in Rajasthani style, with Pyaz Kachori.
