Boondi Ki Kadhi

Ingredients:

Besan - 1/2 cup
Curd - 2 cups
Water - 4 cups  
Salt - 1 tsp
Turmeric powder - 1/2 tsp
Ghee - 3 tbsp
Methi Dana - 1/4 tsp
Cumin seeds - 1 tsp
Hing - 1/4 tsp
Dry Red chilli - 2 (broken into two pieces each)
Curry leaves - 8-10
Boondi - 1 cup
Mustard seeds - 1 tsp
Red chilli powder - 1 tsp

Method:

1. In a large bowl add curd, besan, salt, turmeric powder and whisk nicely
2. Now add water in it and mix nicely so that no lumps are formed
3. Heat 2 tbsp ghee in a kadahi
4. Add methi dana, cumin seeds, hing, dry red chillies, curry leaves
5. Saute for 10 seconds
6. Add besan curd mixture and combine nicely
7. Let it cook on high flame and let it come to a boil
8. When the boil comes, lower the flame to medium, cover it and cook for 20 minutes
9. Soak 1 cup boondi in 2 cups of water for 20 minutes
10. Take out boondi from water and squeeze it lightly to remove extra water
11. Add boondi to the kadhi and mix gently
12. Let it cook for 10-15 minutes on medium flame and then remove from fire
13. In a tadka pan heat 1 tbsp ghee
14. Add mustard seeds and let them crackle
15. Switch off the flame and add red chilli powder
16. Pour the tempering on the prepared Boondi Kadhi and Serve hot