In a small bowl, mix together ginger-garlic paste and all the dry spices along with some water and keep aside.
Soak the soya nuggets in boiled water for 10 minutes. Then drain and squeeze out the water and keep aside.
For the kadhi - whisk together yogurt, besan and water. Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds.
Now add the spice paste and stir fry till the oil separates. Then add the yoghurt mix and bring it to a boil.
Add the soya nuggets and simmer on a medium flame, stirring at intervals till it is thickens to a desired consistency.
Switch off the flame and garnish with coriander leaves. Serve with any form of rice or Indian bread.
