Potato Kadhi

Kadhi comes under the "comfort food' category for me. In my house, kadhi is universally loved and Ma would sometimes add Pakoras (fritters), sometimes Potato, sometimes plain Boondi ... served with plain rice and pickle ... it was pure bliss.
This is my sister's recipe. Instead of the Pakoras, I added 2 potatoes, but the basic recipe remains the same. I generally make a large batch and have it over the next couple of days :)
2 cups yogurt
1 cup besan (chickpea flour)
1 medium onion, chopped
2 potatoes, peeled and cubed
Few curry leaves
A pinch of hing (asafoetida)
1/2 tsp jeera
1/2 tsp mustard
1/2 tsp methi (fenugreek) seeds
2 medium tomatoes, chopped
2 dry red chillies, broken into two
1/4 tsp turmeric powder
1 tsp amchoor powder
1/2 tsp coriander powder
1 tsp red chilli powder, divided
4 cups water
Salt to taste
Oil
In a mixing bowl, mix yogurt and besan till smooth and there are no lumps in the batter. Now add 4 cups water and turmeric powder and mix well.
Heat oil in a large pan. Add the hing + mustard seeds. When the seeds begin to crackle, add the cumin seeds + curry leaves +methi seeds + dry red chilli + chopped onion. Cook on medium heat till the onion begins to brown. Now add the yogurt-besan mix, cubed potato, salt, coriander powder, 1/2 tsp red chilli powder, amchoor powder. Bring to boil, lower heat and cook till the yogurt-besan mix and potatoes are cooked, stirring occasionally. In a small pan, heat a little ghee/ oil and add 1/2 tsp red chilli powder. Mix and pour over the kashi. Garnish with coriander leaves (optional), and serve hot with plain boiled rice and Mango pickle. Enjoy!