Beat curds, water and flour till smooth.
Heat ghee in a deep large earthen or heavy vessel.
Add seeds, bayleaf, cinnamon, clove, chillies, curry leaves.
Allow to splutter, add ginger, mint, curd mixture.
Stir continuously till it starts boiling.
Add all other ingredients, except coriander leaves.
Stir, and simmer on very low for 12-15 minutes.
Check taste for salt, sourness, etc.
Add coriander leaves just before serving.
Serve hot with plain rice, pulao, khichidi, etc.
Making time: 30 minutes
Makes: 3 servings
Shelflife: 1 day