Combine curd and chana flour well in a pot. There must be no lumps remaining. Add a glass of water and put for boiling on low flame. Combine all the ingredients for the paste in a mortar and pound to a fine paste as possible. You may want to pound the spices first and then the rest. Heat ghee for tempering. Splatter jeera till brown. Add the paste and fry a bit.
Add it in the tempering in the kadhai mixture. Add coriander paste. Bring it to a boil or till you get the right consistency. Add a tsp ghee and cover for a minute or two. Serve hot. Enjoy it as kadhi with plain pulao, plain khichdi or as soup! Slurp!
We enjoyed it for lunch today with methi ringan nu shak, rotla, plain pulav and other accompaniments.
