Mix besan and yogurt and set aside. Make sure there are no lumps. You can put in the blender and blend or you can whisk it thoroughly.

In a pot, add olive oil. The add mustard, cumin, coriander and fenugreek seeds. Let it splutter. Add curry leaves, hing and dry red chillies. Let it saute for a minute or so. Then add chopped garlic and wait till it turns slightly brown. Add ginger and green chillies. If you want you can add a little bit of tomato puree but not required. Now add turmeric, salt, red chilli powder, paprika and garam masala.

Add the besan and yogurt mixture to the pot. Then add additional water. Let it boil on high and then simmer it down and let it cook slowly on the gas for 2-3 hours or in the slow cooker.

In the meantime we will make the pakoras (fritters). In a mixing bowl, add besan and water to make the batter. Add salt, garam masala, red chilli powder, amchoor. Then add the potatoes, onion, kasuri methi to the batter. Heat the oil in a kadhai and add little by little to make pakodhay.

After the kadhi is done, add the pakoras and let it cook for another few mins so that they are soaked well and become soft.

Before serving, in a small pan add a couple of tbsps of oil, add hing, a couple of garlic cloves chopped. Let it turn slightly brown and add coriander seeds. Let it splutter and then turn the gas off. Now put a tsp of paprika in the hot oil and mix it. Pour this mixture over the kadhi in the pot and mix lightly.

Garnish with cilantro and enjoy with hot steamed rice.