Whisk the yogurt, besan, turmeric powder and chili powder until smooth.
In a sauce pan, heat the tablespoon of oil. Add cumin seeds and wait until they pop. Add the whole methi seeds and the curry leaves and wait for a few seconds.
Add the yogurt mix and 2 cups of water and continue to whisk to prevent any lumps from forming.
Turn the heat to medium low and let the kadhi simmer for another 8-10 minutes while whisking every minute or so. If the kadhi seems to be thickening too much, whisk in another half cup of water. The kadhi is done when it has changed from a watery consistency to a uniform thin gravy consistency.
Garnish with chopped cilantro and crushed kasoori methi.
Serve hot with Jeera rice, rotis, or Thuli. See Recipe Notes.