Step 1 Take a big mixing bowl, whisk sour curd with gram flour (besan) and water. Add red chili powder, turmeric and salt. Heat oil in a kadai, on low flame add fenugreek seeds and asafetida. Add green chili, ginger paste and garlic paste. Stir well and add the sour curd mixer with one hand while stirring constantly with the other hand.
Step 2 Let it simmer for 10 -15 minute on low heat or till the kadhi gets thickened. We can adjust consistency of kadhi using water. Stir it properly to so kadhi won’t make any lumps.
Step 3 Heat ghee in a small pan, on low flame add hing, mustard seeds. When the mustard seeds begin to crackle add jeera.
Step 4 When the jeera seeds also crackle add curry leaves and dried red chilli. Cook for 30 secs and then remove from heat. Now add kashmiri chili powder. Now pour the tadka over the kadhi in the serving dish. Serve the kadhi with cooked Zeeba basmati rice.