For yogurt curry, ‘kadhi’:-

Chestnut flour (Singhade ka atta) – 1/2 cup
Butter milk – 2 cups
Bay leaf – 4-5
Green chilli- 3-4

Red chilli Whole – 2
Salt as per taste
Sugar 1/4 tsp
Ghee-2tsp

For Barnyard millet( chawal/rice):-

Barnyard millet (sama chawal )-1/2 cup
Cumin seed- 1/4 tsp
Chopped vegetables (carrot,potato etc)
Green chilli-1
Green coriander -1 tbsp

Method:-

For kadhi

Mix singhade ka atta in buttermilk beat till all lumps disappear. 
Heat ghee in a wok. Add bay leaf and ginger- green chilli paste in it stir and add whole red chilli .
Add singhade ka atta and butter milk mixture in it . Boil kadhi on medium flame till thick add sugar, salt and pepper in it .
Serve hot with vrat ke chawal .

Vrat ke chawal

Wash and soak rice with one cup of water.
Heat a pan and add ghee in it . Add cumin seeds and green chilli stir and add fine chopped vegetables in it .
Add tomatoes and stir well add salt and pepper .
add rice with water in it .
Cook till done add coriander and cottage cheese for garnishing .
Serve with kadhi .