Take yogurt in a pan in which you are going to make kadhi. Add besan, ginger paste, green chilies, turmeric powder, sugar, and salt.

Whisk it well so there are no lumps. You can use hand blender too.

Then add water. And mix it very well and make a lump-free batter.

Put it on medium heat to boil with stirring continuously. Don’t forget to stir otherwise yogurt will curdle and kadhi will overflow while cooking. When it comes to a boil lower the heat to simmer and prepare the tempering.

Heat the ghee or oil in a small pan. Once hot add mustard seeds and cumin seeds.

Then add dry red chilli, cinnamon stick, fenugreek seeds,cloves. After a few seconds, you will get a nice fragrance from whole spices. Add curry leaves and asafoetida.

Add this seasoning to the kadhi. Stir well. Let it simmer for another 5 minutes so raw taste and smell of besan goes away.

Finally, add chopped coriander leaves

For moong dal khichdi...wash and soak the dal and rice together water and drain and for 15 min. keep aside

Combine the dal, rice, turmeric powder, salt and 1/2 tbsp ghee. Now add water 3 cups water in a pressure cooker and pressure cook for 3-4 whistles.

Allow the steam about 10 min to escape before the lid.

Serve moong dal khichdi with ghee. and kadhi.