In a mixing bowl, add 1 cup sour curd and ¼ cup besan. Mix well and no lumps into mixture. Then add 3 cup water and mix well. Kadhi mixture is ready, keep it aside.

Now in a mortal-pestal, add 2-3 green chilli, 1 inch ginger, 4-5 garlic cloves, 7-8 curry leaves, ½ tsp cumin seeds, ½ tsp coriander seeds, ½ tsp fennel seeds and pinch of salt. crush it coarsely. Keep it aside.

Then wash and cut 2 cup methi leaves finely.

Now in a pan, add 1 tbsp ghee and chopped methi leaves. Saute it for 2-3 minutes and keep it aside.

Then in a pan, add 2 tbsp ghee, 1 tsp mustard seeds, 1 tsp cumin seeds, some methi dana, 1 inch cinnamon, 4 cloves, 4-5 curry leaves and pinch of hing. Saute it.

Now in ½ cup water, add ¼ tsp turmeric powder. Mix well and add water into tempering. Bring it to boil for 2 minutes.

Then add kadhi mixture into the pan. Mix well and stir mixture till it starts to boil.

Now add coarsely crushed masala and mix well.

Keep flame on medium-low and cook mixture about 10-12 minutes.

Then add methi leaves, 1.5 tbsp jaggery and salt to taste. Cook mixture for 5 minutes.

Now in a tadka pan, add 1 tbsp ghee, ½ tsp cumin seeds, 2 dry red chilli, ½ tsp Kashmiri red chilli powder. Saute it.

Add tadka into kadhi mixture, without mixing it cover the lid.

After 2 minutes, open the lid and mix tadka into kadhi mixture. Garnish with coriander leaves.

Serve methi kadhi with jeera rice and papad.

Wash and soak 1 cup rice for 15 minutes.

In a pressure cooker, add 2 tbsp ghee, 1 bay leaf, 2 dry red chilli , 1 inch cinnamon stick, 2 cardamoms and 1tbsp jeera. Sauté it.

Add soaked rice and saute it.

Then add 1.5 cup water and salt. bring it to boil.

Cover and pressure cook on medium-high flame for 2 whistles.

When pressure cooker releases its pressure, open lid and serve jeera rice with methi kadhi.