Whisk 3 tbsp gram flour with ~½ cup water to make a thick paste. Whisk it for about 5-7 minutes by hand so that the paste is nice and fluffy (My mom says that whisk is so much that the quantity of the paste almost doubles up by the air that you are incorporating in it).
Heat oil for frying in a deep wok or Kadhai.
Put spoonfuls of the gram flour paste into hot oil and deep fry till lightly brown.
Remove on an absorbent kitchen towel. Keep aside.
Whisk together the yogurt, 1 tbsp gram flour, red chilli powder, turmeric powder and 3 cups water using a blender. (I use the same bowl as the one for making the pakora paste, so that any remaining batter is also used).
Heat 1 tsp ghee in the deep pan.
Add hing, curry leaves and dried red chillies.
Once the seeds crackle, add the yogurt mixture and bring to a boil, stirring continuously.
Add salt, lower the heat and simmer for 20 minutes, stirring occasionally.
Add the pakoras and simmer for another 5 minutes.
For the tempering
Heat 2 tsp ghee in a small pan (like a tadka pan). Add cumin seeds. When the seeds crackle, add the kashmiri red chilli powder.
Remove the kadhi in the serving bowl. Add the tempering on top. I love the deep red colour of the tempering on the yellow kadhi.