Punjabi Kadi with Brown Channa

I first tasted this from an Punjabi Friend who was an amazing & fast cook. Traditionally pakoda's are made with besan and added to kadi. Being a mum, I wanted to try this with brown channa instead of Pakodas. Eventhough my Friend gave me her own recipe to follow, I found sharmi from Neivedyam's recipe pretty much close to her recipe. Here is the link(http://neivedyam.blogspot.com/2007/04/punjabi-kadi.html) for sharmi's Punjabi Kadi recipe,if you would like to try Pakoda's based Kadi.

2-cup yogurt
1cup water
2 tbsps besan/ gram flour
1tsp chilli powder
1tsp turmeric powder
Salt as required
1tbsp dry methi leaves
1cup Brown channa dal(instead of pakoda's) soaked overnight and boiled
For Tadka:
2tbsp oil
½ tsp cumin seeds/jeera
½ tsp mustard seeds
½ tsp fenugreek/methi seeds
Pinch of Asafoetida
Dry chillies -3
Few curry leaves
1. In a heavy bottomed thick kadai,heat a tbsp of oil,add jeera,mustard, methi seeds,dry methi, haldi, red chilies and curry leaves
2. In another bowl mix yogurt, besan and chili powder with water to make it a consistency of thick buttermilk.
3. Add the above mixture to kadia, add salt and mix well
4. Allow to boil till 5 to 10 minutes or until kadi starts to bubble. Make sure you do not curdle youghurt by constantly mixing every few minutes.Finally add boiled brown channa(you can replace pakoda's here) and let it simmer for couple more minutes.
5. Serve hot with rice or with roti's.