Mastering the art of making Kadhi

Kadhi-Chawal, does that word elicit your appetite or summon your mind to go to an Indian restaurant? This very popular food combination in North India is one of my favorites. Ofcourse, i also love the lip-smacking Rajma Chawal & Chole Chawal combinations. I have been trying for a couple of years now (well, i cook Kadhi once in 2-3 months on an average, thats why my progress has been sluggish in nailing the right flavors :-) ) , to get the right flavor in my Kadhi, that special flavor that puts it in the extraordinary category. Yesterday, i got really close, still not perfect though. Here is my recipe:
Ingredients:
1.Besan
2.Yogurt
3.Cumin seeds
4.Fenugreek (methi seeds)
5.Onion
6.Turmeric powder
7.Dried red chillies
8.Cumin powder
9.Coriander Powder
10.Curry leaves

1. Mix besan & Yogurt in 1:1 ratio, blend them smoothly with some turmeric powder.
2. In a Kadhai (preferably iron Kadhai), add some oil. Once its hot enough, add cumin seeds and fenugreek (methi seeds) and let them crackle.
3. If you have the time to make Pakoras to add to the Kadhi, you are lucky! I usually dont make Pakodas, instead fry onions in the oil & seed mixture.
4. Once the onions are fried, add some broken red chillies (2-3) to the onions and fry them for a couple of minutes.
5. Now add the besan yogurt mix to the Kadhai and add lots of water, since initially while the besan is cooking it will absorb water very quickly. You will have to continuously add water and keep stirring till the besan cooks completely (you will know when its no longer absorbing water). Mix some salt, cumin powder and coriander powder to this. If its not spicy enough from the dried red chillies add some red chili powder, also add curry leaves when the besan is still absorbing water and not cooked yet. That way you will get a nice curry leaf flavor.
6. Getting the right consistency is very important, make sure its thick enough and not dilute.