Khandeshi Kadhi Funke

In a mixer, blend soaked chana dal, tur dal, garlic, and green chilies into a smooth paste.

Transfer the paste to a mixing bowl. Add chopped onion, coriander, hing, turmeric, coriander powder, red chili powder, salt, and oil. Mix well to form a thick, dough-like mixture.

Shape the mixture into small, oval dumplings. Steam them for about 15 minutes, or until a knife inserted comes out clean.

In a bowl, whisk curd until smooth. Add besan, salt, turmeric, coriander powder, and enough water to form a thin, lump-free mixture.

In a heated kadai, add oil. Once hot, add mustard seeds and cumin seeds. When they splutter, add garlic-green chili paste, sauté briefly, then add hing and curry leaves.

Turn off the flame and slowly pour in the curd-besan mixture, stirring continuously to prevent curdling. Cook on low flame until the kadhi thickens and is well cooked.

Break the steamed funke into bite-sized pieces and add them to the hot kadhi. Mix gently and serve warm with rice or roti.