Gujarati Kadhi

1: Heat the yogurt in a saucepan and add water, gram flour, and whisk until smooth.

2: Stir the mixture on medium heat for about 5 minutes until it boils, keeping a constant stir.

3: Add ginger-green chili paste, salt, jaggery, and kokum.

4: Lower the heat and let the kadhi simmer on low for 8-10 minutes, stirring occasionally.

5: For tempering, heat oil or ghee in a small pan over low heat and add mustard and cumin seeds.

6: Add fenugreek seeds, cloves, and cinnamon, along with curry leaves and asafoetida.

7: Mix well and pour the tempering over the kadhi.

8: Garnish with chopped cilantro and serve hot with rice or khichadi.