In a mixing bowl, add 1/2 cup besan or gram flour and 1.5 cups curd or yogurt.
Whisk everything together until it is well combined. Make sure the yogurt is at room temperature and there are no lumps.
Add 1/2 teaspoon of turmeric powder and a handful of methi or fenugreek seeds.
Add 6 cups of water and again whisk everything well and make sure there are no lumps.
In a deep pot, add 2 tablespoons of ghee or mustard oil and let it come to a medium heat.
Once the oil or ghee is hot, add cumin seeds and let them splutter.
Next, add a pinch or two of asofetida powder or hing and immediately add the besan, curd and water mix to the pot.
To the pot, add finely chopped green chillies
Stir continuously as the kadhi comes to a boil and then let it simmer on a low heat for about 20 minutes.
Add salt as per taste when the kadhi has come to a boil.