Peel and chop potato into medium size cubes.
Soak bengal gram in 1/2 cup water for 20 minutes.
Mix yoghurt, gram flour and 1 cup water and whisk well
Take a big pan add 2 tsp of refined oil ,add mangodi's and saute on low flame till nicely golden in colour .
Now add chopped potatoes,soaked chana daal, peas,and the yoghurt mixture in the pan.
Add 5 cup of water, green chili, ginger,black salt, salt ,turmeric, coriander powder and chili powder.
Mix well and cook on medium flame for 5 minute or till start boiling .
Then lower the heat and simmer for 30 minutes.keep stirring in between.
Now heat 2 tsp of ghee or oil in a small pan ,add cumin seeds, when start crackling add asafoetida and cloves .
Pour over the boiling kadi and cook for 1 -2 minutes, remove from the fire
Add lemon juice and chopped fresh coriander.