Grind the dried red chile powder, cardamom, and rue seed (or nutmeg) with a mortar and pestle until finely ground.

In a small saucepan, melt the butter over low heat.

Add the ground spices to the melted butter and simmer gently.

Add the minced red onion and garlic to the saucepan.

Cook until the onion is fragrant and just tender.

Season the sauce with salt to taste.

Set the sauce aside.

In a large pot, bring the water and salt to a boil.

Slowly add the whole wheat flour to the boiling water, stirring continuously to avoid lumps.

Continue stirring until the mixture forms a thick dough.

Dish the dough into a serving bowl.

Create a crater or well in the center of the dough.

Pour the prepared sauce into the crater.

Serve hot and eat with forks or chopsticks.