Microwave or roast papad and keep them aside.

Heat 2 tablespoon of ghee or oil in a pan, add cumin, asafoetida, ginger paste, and green chilly and cook until the raw smell is gone.

Add red chilly powder, coriander powder, turmeric powder and 2 tablespoon of besan or chickpea flour. Cook until the besan is roasted properly and a nice aroma comes.

Once the besan is nicely cooked, lower the flame and add one cup of whisked curd. Use curd which is at room temperature.

Keep string and bring the curd to boil without splattering it.

Once the curd starts boiling add 1 cup of water and bring it to boil.

Add 2 tablespoon of coriander leaf, adjust salt and off the flame.

Break the roasted papad into small pieces and add into the gravy.

Serve hot with roti or rice.