Ingredients:
50 gm Kair
50 gm Sangri
50 gm Kumita
15 gm cummin seeds
150 gm onion
30 ml ghee
1 kg yoghurt
50 gm dhania
1 bunch of chopped coriander
1 pinch turmeric powder
Salt to taste

Procedure:
Soak the Kair, Kumita and Sangri overnight. Wash, drain and boil together. Heat ghee, add cumin and saute onions till light brown. Add the Kair, Sangri and Kumita and stir for some time.

Prepare a yoghurt gravy by mixing it with the besan. Whisk until the consistency is smooth. Include a pinch of turmeric powder and salt to taste. Add the Kair, Sangri and Kumita mixture to the yoghurt gravy and cook on a slow fire till the mixture thickens. Add some water and simmer. Finish with chopped coriander.