Boondi Kadhi without onion n garlic(Gram flour n yogurt gravy)

Ingredients:

• 4 tblsp Besan / Chick Pea Flour
• 1 cup Dahi | Curd
• 4 1/2 glass Water
• 1 cup Boondi(halirams used here)(or make at home)
• 3 Green Chillies, finely chopped
• 1/2 " Adrak | Ginger, finely chopped
• 1 tsp Black Salt
• 1 tsp Salt or to taste
• 1 tsp Red Chilli Powder
• 1/2 tsp Haldi | Turmeric Powder
• 1 tsp Dhania | Coriander Powder
• 1/4 tsp Garam Masala
• 2 tblsp Lemon Juice
For Tempering
• 1 tsp Jeera | Cumin Seeds
• 1/4 tsp Hing | Asafoetida Powder
• 1/2 tsp Red Chilli Powder
• 3 Sukhi Lal Mirch | Dried Red Chilli, broken into half(i took green chilies)
• 2 Lavang | Clove
• 1 curry Patta | Curry Leaves
• 1/2 tsp Oil

Recipe:

In a vessel, whisk to a smooth consistency besan, yogurt and water. Add hing, red chilli powder, dhania powder, garam masala, adrak, green chillies, salt and black salt. Mix well.Place the vessel on high flame and cook kadhi till it starts boiling, approximately 6 minutes. Stir continuously, else besan will get stuck to the bottom.Let it boil for 2 minutes, then reduce the flame to low and keep it to simmmer for 20 minutes, Stir in between.While the kadhi is simmering, in a small pan prepare the tempering by heating the oil. When oil is warm, add jeera nad hing. When jeera crackles, add kadhi patta, sukhi lal mirch and lavang. When done, stir in red chilli powder and pour the tempering into the simmering kadhi.Switch off gas and add boondhi, lemon juice and chopped dhania. Cover kadhi for 5 minutes so that the boondi soaks in all the flavours and softenes. Serve hot with plain rice.