Plain yogurt - 2 cups
Besan -2 tbsp
Curry leaves - 4
Green Chillies - 3
Ginger - 1/4 inch piece
Sugar - 2 tsp
Salt to taste
Ghee -2 tsp
Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Methi (Fenugreek seeds) - 1/4 tsp
Dry whole red chillies - 2
Red chilli powder - 1 tsp
Mix besan with a few tbsps of yogurt. Make a smooth paste.
Gradually add yogurt and keep mixing to make sure that there are no lumps (an egg beater works well)
Add 3 cups water mixing all the time to remove any lumps.
Add Ginger, green chillies, curry leaves, salt, sugar and mix thoroughly
Grease the base and sides of a pot with oil.
Pour the yogurt mixture into the pot and bring contents to boil over medium heat.
Once the contents start to boil, Reduce the heat and simmer for 15-20 mins till it becomes thick like custard.
Simmer some more and serve.