• 1/4 cup besan (gram flour)
• 2 cups of water
• 1/2 tablespoon oil
• ½ teaspoon ginger paste
• 1 teaspoon mustard seeds
• 1 pinch of asafoetida
• 2 green chilies paste
• 1 sprig fresh curry leaves
• Salt to taste
• 1/2 teaspoon turmeric powder
• 1 tablespoon sugar
• Curd or Juice of 1/2 lemon or to taste

1. Take the besan in a mixing bowl and add in about 1/2 cup water. Whisk well, forming a slurry without any lumps.
2. Add the rest of the water to the mixing bowl too, along with salt to taste, red chili powder, turmeric powder, and sugar. Whisk everything well together. Keep aside.
3. Heat the oil in a pan. Add in the mustard seeds and allow them to sputter. Now, add the asafoetida, curry leaves, ginger, and slit green chilies. Let them stay in for a couple of seconds.
4. Now, turn the flame down to low-medium and add the besan slurry to the pan. Mix well. Continue to cook on low-medium heat till the raw smell of the besan goes away and the mixture begins to thicken. This should take about 2 minutes. Switch off the gas at this stage.
5. Mix in the lemon juice. The Kadhi Chutney is ready – serve it hot or warm or at room temperature with snacks of your choice.

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