1. Make Peanut Curd (If not using store-bought):

Blend soaked, peeled peanuts with water until creamy.

Boil the peanut milk and let it cool to lukewarm.

Add probiotic or starter curd, cover, and keep in a warm place for 8 hours.

2. Prepare Kadhi Base:

In a bowl, mix besan, turmeric, salt, and ginger with water to form a smooth mixture.

Add peanut curd and whisk until well combined.

3. Cook the Kadhi:

Pour the mixture into a pan. Simmer on low heat for 10–12 minutes, stirring constantly to avoid curdling.

Add green chillies and cook until kadhi thickens slightly.

4. Add Imli Chutney:

Mix in the imli chutney for that sweet and tangy touch.

5. Prepare the Tempering:

Heat oil in a small pan. Add mustard seeds, cumin, dry red chilli, hing, and curry leaves.

Once they splutter, pour the tempering over the kadhi.

6. Serve Hot with brown rice, millet khichdi, or roti.