To make the fritters for the kadhi, first add chickpea flour and half of each of the spices and asafoetida to a bowl. Whisk until light, then add salt and mix. Heat oil in a deep pan over medium heat. Drop spoonfuls of the batter into the hot oil and fry the fritters until golden brown. Remove and soak them in warm salted water.

For the kadhi, add the remaining chickpea flour, yogurt, the rest of the spices, asafoetida, and salt to a bowl. Mix well, then add water as needed to make a smooth batter. Cook the mixture, stirring continuously, until it thickens. Turn off the heat, remove the fritters from the water, and add them to the kadhi. For the tempering, heat oil in a small pan, add cumin seeds, mustard seeds, dried red chilies, asafoetida, and curry leaves. Let them crackle, then pour the tempering over the kadhi and mix well.

To make the rice, bring water to a boil in a large pot. Rinse the rice thoroughly, then add it to the boiling water. Cook until the rice is done, then drain the excess water using a strainer. I made the rice and kadhi together.

Serve the hot kadhi chawal with your favorite vegetable side dish.