Add besan and curd in a mixer grinder. Add some water and make a smooth paste. Use mixer so that there are no lumps of besan. Pour this mixture in a bowl.
Then add turmeric powder, red chili powder, salt and cumin powder. Mix it well using whisker.
Heat oil in a kadhai. Add cumin seeds, mustard seeds, curry leaves, fenugreek seeds, fry till it splutter. Add choped onion, green chili and ginger garlic paste. Fry till it becomes golden brown.
Then pour the mixture of besan and curd prepared in step 3 into this.
Add 3-4 glasses of water and keep flames on high. After two boils of kadhi, keep the flames on medium. Simmer kadhi on medium flame for about 30-40 minutes.
Check consistency of kadhi, if its too thick then add some water and if its too thin keep it on medium flame for another few minutes.
At the end add some kasturi methi and Pakoras and turn off the nob. Cover it for 10-15 minutes so that pakoras are soaked into kadhi.
Add 2 tablespoon of ghee into kadhi and serve it with rice or pranthas or tandoori roti.
Take choped onion in a bowl. Add some besan. Then add red chili powder, turmeric powder, carom seeds and salt. Mix it well.
Add some water to make thick batter.
Heat oil in a pan for deep frying pakoras.
Drop spoonfuls of batter in hot oil.
Fry pakoras in oil till it becomes golden brown.
Drain the pakoras on paper towel to remove excess oil.
Use these pakoras in the kadhi.