- Category: Vegetarian , Sattvic , Soups , Curries
- Preparation time: 20 minutes
- Serves: 2
- 3/4 cup nonfat plain yogurt
- 2 tablespoons chickpea flour
- Salt to taste
- 2 teaspoons vegetable oil or ghee (Indian clarified butter)
- Pinch of asafetida
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 2–3 whole cloves
- One 2-inch piece of ginger, peeled and finely chopped
- 2–3 curry leaves
- 1 sprig cilantro, finely chopped
- Combine the yogurt, chickpea flour, and 3 cups water in a medium bowl; whisk until blended. Season with salt.
- Heat the oil or ghee in a saucepan over medium heat for 1 minute. Add the asafetida, mustard seeds, cumin, fenugreek, cloves, ginger, and curry leaves. Reduce the heat to low and gradually pour in the yogurt mixture. Cook, stirring, for 8 minutes, or until the liquid comes to a gentle boil.
- Reduce the heat and simmer gently, stirring occasionally, for 8-10 minutes, or until the sauce begins to thicken.
- Remove the pan from the heat. Sprinkle with cilantro and serve.
Did You Know?
Ckickpea flour or gram flour also known as “besan” is made by milling split bengal gram to a fine flour. It is used widely in traditional Indian yogic food. Not only is it rich in protein, but is also known to improve health, give strength and stimulate sexual potency. Combined with yogurt it is easy to digest.