For moong dal :- wash and soak moong dal in water for 1 hour.
In a pan heat oil. Add mustard seeds and cumin seeds. When crackles add asafoetida. Add water. (You can use water in which moong dal is soaked). Add salt, turmeric powder and red chili powder. Mix well and allow it to boil.
When water comes to boil add soaked moong dal (without water). Mix it. Allow it to cook on low flame. Cook till watery part absorbs and dal is well cooked. Sukhi moong dal is ready to serve.
For kadhi :- In a vessel take curd and besan.. Add approximate 2-3 cups water. Blend with blender and prepare lump free mixture.
Bring it to boil. Keep flame low. Add salt, sugar and green chillies. Mix well. Keep stirring in between. Meanwhile prepare tadka.
In a tadka pan heat ghee. Add mustard seeds, cumin seeds, cloves and cinnamon piece. When mustard seeds crackles add asafoetida and curry leaves. Pour this tadka into boiling kadhi. Mix it. Add ginger paste. Mix it.
Boil kadhi for 8-10 minutes. Garnish with fresh coriander leaves. Serve kadhi and sukhi moong dal with steamed rice.
