Ingredients
4
4 servings
- •4 cups water
- •2 cups plain yogurt
- •2 tablespoons chickpea flour (besan)
- •4 green chile peppers, halved lengthwise
- •1 tablespoon minced fresh ginger root
- •1 tablespoon white sugar, or to taste
- •0.5 teaspoon ground turmeric
- •salt to taste
- •1 tablespoon vegetable oil
- •1 tablespoon ghee
- •2 dried red chile peppers, broken into pieces
- •1 sprig fresh curry leaves
- •0.5 teaspoon cumin seeds
- •0.5 teaspoon mustard seed
- •1 pinch asafoetida powder
- •0.25 cup chopped cilantro leaves
Instructions
- Mix together water, yogurt, and chickpea flour in a large saucepan until smooth; add green chile peppers, ginger, sugar, turmeric, and salt. Bring to a boil, then immediately reduce heat to low and simmer for 5 to 10 minutes.
- Make tadka: Heat together oil and ghee in a small skillet over medium heat. Fry dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in hot oil-ghee mixture until seeds splutter.
- Stir tadka into yogurt mixture in the saucepan. Mix in cilantro and serve hot.
Nutritional Facts
Per 4 servings
- Calories: 185
- Carbohydrate: 19g
- Fat: 9g
- Fiber: 1g
- Protein: 8g
- Sugar: 14g
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