Step 1

Mix besan, turmeric with yogurt until smooth, this should be lump free. Add 2 cups of water slowly and mix well.

Step 2

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.

Step 3

When the cumin seeds crack, turn off the heat and add fenugreek seeds, and whole red chili. Stir for a few seconds, add red chili powder. Add spinach and stir for a minute.

Step 4

Add the yogurt mixture and turn the heat to medium. Keep stirring until the kadhi comes to a boil.

Step 5

Add salt. Turn the heat to medium low. Let the kadhi cook for about 20-35 minutes, stir occasionally. If needed to adjust thickness, add more water. Kadhi should be a pourable consistency.