Kadi Chawal

Whisk curd + besan + water until smooth (no lumps).  Add turmeric + salt

Heat oil/ghee → add mustard + cumin. Add hing, methi seeds, curry leaves, red chillies. Add ginger + green chilli

Pour in the curd mixture. Cook on low-medium flame for 15–20 mins. Stir continuously initially to prevent curd splitting

Let it gently boil till slightly thick. Adjust salt & consistency

For rice: ½ cup raw rice → cook with 1–1.5 cups water. Keep fluffy (not sticky)

Pour hot kadhi over rice. Optional: add a drizzle of ghee + coriander leaves