Take a big and wide pan and add curd, daal paste(A), 2 tbls of gram flour, mix well.
Add 1.5 litre water, salt, black salt, turmeric, chilli powder, chopped green chilli and ginger.
Mix well and boil for 5 minute on high flame, keep stirring, otherwise it will spill out from the pan.
Lower the flame and cook for 15 minutes.the kadi may look thinner now, but after adding the pakora it will become thicker.
Then add the pakora slices,cover and simmer for 20 minutes,keep stirring in between.
When pakora become soft make the tempering-heat oil or ghee in a small pan, add cumin and asafoetida, when cumin start crackling add whole red chillies and cloves, switch off the flame and add kashmiri chilli powder and pour it over the boiling kadi.
Remove the kadi from fire and add lemon juice and fresh coriander.
serving suggestion-best with steamed rice , sookhi moong daal and roti.