Gujarati Kadhi

Ingredients:
2 cups Youghurt (preferably a little sour)
5 cups water
2 teaspoons Gram flour (Besan)
1 teaspoon Ginger-Chilli paste (can be made at home; pound together 1 inch piece of ginger with 2 green chillies)
5-8 Curry leaves (or 1 stalk)
1/2 teaspoon Cumin seeds (Jeera)
1/2 teaspoon Mustard seeds (Rye - Indian)
1/2 teaspoon Fenugreek seeds (Methi Daana)
1/4 teaspoon Asafoetida (Heeng)
1/4 teaspoon Turmeric powder (Haldi)
2 teaspoon Salt (or to taste)
1 teaspoon Sugar (or to taste)
1 tablespoon chopped Coriander leaves
1 tablespoon Oil or Clarified Butter(Ghee - for tempering)
Method:
In a pot, beat together the yoghurt, gram flour and water to form a smooth gravy. Take care to see that no lumps are formed. To this mixture add the ginger-chilli paste.
Now heat the oil in a pot. Add the fenugreek seeds, mustard seeds and cumin seeds. When they start to sputter, add the curry leaves and asafoetida. Pour this tempering over the yoghurt -gram flour curry (kadhi). Bring the kadhi to boil, stirring continously so that it does not boil over. Add salt and sugar to taste. Boil the kadhi for 3-4 minutes so that the gram flour in the kadhi is cooked and does not have a raw taste. The kadhi should have the consistency of a thick soup. Garnish with coriander leaves.
Serve hot over plain boiled rice or with Roti or Chapati (Indian Bread). Can also be had by itself as a hot soup.