In a bowl with curd add gram flour and whisk well into a smooth better and ensure there are no lumps.
In a steel-vessel add oil, once hot add cumin seeds and roast for 15-20 seconds.
Add asafetida, garlic & ginger paste, crushed green chilies, on a low flame roast for a minute and a half.
Now add turmeric powder, red chili powder and boiled Moong Dal. Mix the contents well.
Sprinkle salt as per taste.
Next, add the mixture of curd and gram flour and mix all ingredients well.
On full flame add half a cup of water and stir well. You can keep the consistency of Kadhi as per your liking.
Let it boil well for 3-4 minutes.
Keep stirring occasionally to avoid Kadhi sticking to the bottom.
After 3-4 minutes when the oil starts to appear on top of the kadhi, switch off the flame.
The Kadhi is good to go!