Place the chickpea flour into a medium mixing bowl, slowly add 3 tbsp. (1. 5 fl oz / 44ml) of the water or panir whey, and whisk into a smooth paste before stirring in the remaining water and the whisked yogurt until completely blended.

Sprinkle the salt, sugar, turmeric, ground coriander, and fenugreek seeds into the bowl, and whisk once again to thoroughly incorporate the dry spices.

Pour the yogurt mixture into a heavy-bottomed saucepan, place it over moderate heat, and bring the liquid to a boil while stirring constantly to prevent the yogurt from separating.

Add the sprouted mung beans, reduce the heat to low, and allow the karhi to simmer gently for 10 minutes, making sure to stir every few minutes so the chickpea flour cooks evenly.

Heat the ghee or vegetable oil in a small frying pan over moderate heat until it is hot but not smoking, then quickly add the cumin seeds, minced green chilies, asafetida powder, cinnamon stick, and fresh curry leaves all at once, frying for just a few seconds until the cumin seeds darken a few shades.

Pour these hot, aromatic fried seasonings directly into the simmering pot of karhi and immediately cover it with a tight-fitting lid to lock in the volatile flavors. Allow the pot to sit covered, off the heat, for a few minutes to steep, then stir in the chopped fresh coriander right before serving in small, warm bowls.

Simmer Gently: Once the sprouted mung beans are added to the pot, strictly keep the heat on low. A violent, rolling boil will break down the delicate sprouts and compromise the silky texture of the yogurt sauce.