Wash the split de-husked urad dal, drain and spread out on a napkin and allow to dry
Pound the green chili, garlic, ginger, coriander leaves,fennel seeds, cumin seeds, coriander seeds using a mortar and pestal, or grind coarsely in a mixer
Dry roast the urad dal on a low flame for a few minutes, cool, grind to a coarse powder in a mixer
Heat mustard oil in a deep pan, add the mustard seeds, when they crackel add dry red chili, hing, onion, ground masala paste and saute
Add the methi leaves and saute for 3-4 minutes adding the ghee
Add the coarsely ground urad dal and wheat flour and saute for 2-3 minutes, add the haldi powder and salt
Gently add 2 ½ cups of warm water, stir continuously
Cover and simmer on a low flame for 4-5 minutes, you may add more warm water if needed
Blend the curds with ¼ cup water and gently mix it into the dal
Cook for some more time
Adjust the consistency and the seasonings, add a dash of lime
Serve hot with millet roti and Alu ke gutke (dry sauted potato vegetable) and salad