Ingredients:

1. 1 cup Plain Yogurt (curd)
2. 1 cup Water
3. 2-3 tbsp Chickpea Flour (besan)
4. 1/2 tsp Fresh Yellow Turmeric Paste
5. 1/2 tsp Fresh White Turmeric Paste
6. 2 tsp Green Chili Paste
7. 1 tsp Ginger (chopped)
8. 1/2 tsp Black Pepper Powder 
9. 1/4 tsp Cardamom Powder
10. 1/4 tsp Cloves Powder 
11. 1/4 tsp Cinnamon Powder
12. Sugar to taste (optional)
13. Salt to taste

1. 1/2 tsp Mustard Seeds
2. 1/2 tsp Cumin Seeds
3. 2 Dry Red Chillies 
4. 1 tbsp Ghee (clarified butter)
5. A sprig of Curry Leaves 
6. A pinch of Asafetida 

Method:

• In a large bowl add yogurt and water.
• Beat well until it blends well.
• Add besan (chickpea flour) to it and blend well until there are no lumps.
• Add the yellow turmeric paste, white turmeric paste, green chili paste, ginger, pepper powder, cardamom powder, cloves powder, cinnamon powder, sugar and salt.
• Blend well until all the ingredients incorporates well.

• Heat ghee in a pan or kadai.
• Add all the ingredients mentioned in the To Temper table.
• Once the mustard seeds starts to splutter, add the yogurt mixture to it.
• Bring it to boil and garnish with coriander leaves.
• Serve hot with Khichdi.