Serves: 4
Total Calories: 170

4 cups nonfat plain yogurt
2 tablespoons chickpea flour
4 cups water
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
2 tablespoons peeled minced fresh ginger
1/2 teaspoon salt, or to taste
1 tablespoon sugar
1/2 tablespoon ghee or vegetable oil
1 stick cinnamon (1-inch)
3 cloves
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
3 to 4 whole dried red chili peppers, such as chile de arbol
1/4 teaspoon ground asafoetida
4 to 5 fresh curry leaves
1/2 cup finely chopped fresh cilantro, including fresh stems

1. In a blender or food processor, blend together the yogurt, chickpea flour, and water until smooth. Transfer to a medium saucepan and mix in the green chili peppers, ginger, salt, and sugar. Bring to a boil over medium-high heat, stirring constantly. When it comes to a boil, reduce heat and summer about 20 minutes.

2. Heat the ghee (or oil) in a small nonstick wok or saucepan over medium-high heat and add the cinnamon, cloves, and mustard seeds they should splutter upon contact with the hot oil, so lower the hat and over the pan until the spluttering subsides. Quickly add the cumin, red chili pepper, asafoetida, and curry leaves, and stir about 30 seconds.

3. Add the spices to the yogurt mixture, along with the cilantro, and simmer about 5 minutes. Transfer to a serving dish and serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 170
Calories from Fat: 15

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Hyderabadi Tomatoes in Spicy Tamarind Sauce
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Rajasthani Potato Curry
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