Step 1

In a mixing bowl, whisk together besan and yogurt until smooth.

Step 2

Gradually add water, stirring continuously to avoid lumps.

Step 3

In a large pot, heat the mixture over medium heat, stirring constantly.

Step 4

Add cumin seeds, fenugreek seeds, asafoetida, turmeric powder, red chili powder, and salt.

Step 5

Bring the kadhi to a boil, then reduce heat and let it simmer until it thickens, stirring occasionally

Step 6

While the kadhi is simmering, add the onion pakoras to the pot.

Step 7

Let the pakoras absorb the flavours of the kadhi and soften.

Step 8

In a small pan, heat ghee over medium heat.

Step 9

Add mustard seeds and cumin seeds. When they splutter, add dried red chilies.

Step 10

Allow the tadka to infuse for a minute, releasing its aromatic flavors.

Step 11

Pour the prepared tadka over the simmering kadhi, stirring gently to incorporate the flavours.

Step 12

Let the kadhi simmer for a few more minutes until it reaches the desired consistency.

Step 13

Ladle the hot Haryanvi Kadhi into serving bowls.

Step 14

Garnish with fresh coriander leaves.