Whole green mung kadhi

Ingredients :

• Whole green gram - 1 / 2 cup [ soaked in water for 5 hours and boiled ]
• Fresh curd - 2 cups [ beaten ]
• Basan [ kadalai mavu ] - 2 tbl. sp.
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 1 / 2 sp
• Dhania jeera powder - 1 1 / 2 sp
• [ mix all three in little water to avoid lumps ]
• Asafoetida - a pinch
• Jaggery - little
• Ginger - 1 inch piece [ finely chopped ]
• Salt - as per taste
• Coriander leaves - little
• Oil - 2 tbl. sp.

For seasoning :
Mustard seeds - 1 sp
Cumin seeds - 1 / 2 sp
Curry leaves - little

Method :
Whisk together curd and basan thoroughly, add 2 glass of water and mix well. Then keep one deep bottom kadai on the gas.Pour oil to that, heat it and  add  seasoning. When it spluters add the curd mixture along with dry masala  [ which u 've mixed in water. ] and salt, and ginger. Allow to boil for 15 mints in lower flame till the raw smell goes. Add jaggery. When the kadhi becomes thick remove from the gas. Garnish with chopped coriander leaves. Serve hot with steamed rice.