Beat curd/yogurt and mix in gram flour. Blend thoroughly so as to ensure there are no lumps.
Chop potato in medium pieces and boil it.
Finely chop onions and slice tomato.
Heat the frying pan and add 2 tbsp of oil.
Add cumin seeds and once it begins to sizzle, add channa dal (yellow gram). Leave it for a few seconds till it turns a little brown then add onions and fry until golden brown.
Add ginger and garlic paste and stir it for a few seconds.
Add red chillies powder, turmeric powder, coriander powder, garam masala and black pepper powder.
Stir it for a minute.
Add in tomato slices, sprinkle salt to taste and fry it again till it melts.
Add gram flour and yogurt mixture. Once it starts boiling, reduce the flame and cook it for about 6-7 minutes. Stir occasionally.
Sprinkle asafoetida on top of the gravy and stir it.
Add boiled potato pieces and heat it for a few minutes.
Serve kadhi hot with steamed rice or with roti/naan bread (Indian bread).
