Combine and blend chana flour with curd till it looks creamy. Add 1½ cups water. Combine well and cook while stirring continuously until it rises up.

In a tadka pan heat up ghee, crackle mustard and cumin seeds. Add onion and fry till it is pink. Add ginger garlic chilli paste and fry. Add turmeric p, asafoetida, salt, methi powder and coriendar leaves. Combine everything well and cook. You may need to add 1 tbsp water if it looks too dry. Cook till ghee oozes. Add it in the curry

Add chilli powder in the curry and bring it to a boil. You may add water if needed (it gets thicker as it cooks down) and then boil. This curry is usually thicker than the Gujarati curry. It's ready.