Mamta
In a bowl, add 4 tbsp besan, ½ tablespoon ginger-green chili paste or 1 inch ginger + 1 to 2 green chilies crushed in a mortar pestle. 1 cup yogurt, 1 tablespoon sugar, salt as required.
Add 2 to 2.5 cups of water. Whisk until smooth, ensuring there are no lumps in the mixture.
In a sauce pan, Heat 1 tbsp oil or ghee, add ½ tsp mustard seeds, and let them crackle on low heat.
Add the yogurt mixture slowly and carefully as it may splutter. Stir and mix well to combine.
Simmer the Gujarati kadhi for 10-12 minutes on low-medium heat, ensuring there's no raw taste from the besan.
Serve Gujarati kadhi hot or warm with steamed basmati rice or phulka or paratha.