Mamta
Firstly, in a pan, take 1 cup sour curd. Then add 3 to 4 tablespoons besan.
Then, add ½ teaspoon turmeric powder and salt as required. Then add 2 cups water.
With a wired whisk or madani, mix everything well till smooth. There should be no lumps of besan.
Now, keep the pan on the stovetop. Keep the heat to low and begin to simmer and cook the kadhi. Let the kadhi come to a boil.
Let the kadhi come to a boil. Keep stirring at intervals and cook for a total of 15 to 20 minutes on low to medium-low heat.
Add ½ tsp mustard seeds, tej patta, 2 dry red chilli, cumin seeds, ¼ tsp fenugreek seeds, red chili powder. Shake the pan or mix with a spoon.
Immediately, pour the tempering in the kadhi. Cover and let the flavors infuse in the kadhi.
Serve Rajasthani Kadhi with roti, steamed rice or veg pulao or jeera rice.