Gujarati Kadhi

In a large bowl, add yogurt, water, chickpeas flour, salt, sugar, green chillies and ginger paste. Mix it well, ensuring there are no lumps.

In a big pan, add ghee and heat it on medium flame. Add mustard seeds and once they crackle, add fenugreek seeds, cumin seeds, asafoetida, clove, cinnamon stick and curry leaves. Stir well.

Now add the prepared yogurt mixture to it and bring it to boil, while continuously stirring it, so that the yogurt doesn't curdle. Simmer it for 3-4 minutes, while stirring.

Take the pan off the heat and garnish with fresh coriander leaves. Serve hot with rice or khichdi.