Noodles Kadhi

Blend together besan, yogurt and all the dry spices. Keep aside.

Heat oil in a pan. Temper with cumin seeds, fenugreek seeds and asafoetida. Saute for a few seconds and then add the ginger-garlic paste. Stir fry for a minute.

Add in the yoghurt mix and bring it to boil. Simmer on a low flame till it turns thick to the right consistency. Switch off the flame.

Transfer the contents to a serving bowl. Just before serving, add the noodles and garnish with coriander leaves. Enjoy as a soup or with rice. Choice is yours.