Serves: 4
Total Calories: 268

4 to 6 tablespoons vegetable oil
5 quarter-size slices peeled fresh ginger
2 dried red chili peppers, such as chile de arbol, with stems
12 to 15 fresh curry leaves
1 teaspoon fenugreek seeds
1 tablespoon coriander seeds
1 tablespoon dried white urad beans (dhulli urad dal), sorte
1 tablespoon dried split pigeon peas (toor dal), sorted
1 tablespoon , dried yellow split garbanzo beans, (channa dal), sorted
1/4 cup grated fresh or frozen coconut, or shredded unsweetened dried coconut
1/8 teaspoon ground asafoetida
3 cups nonfat plain yogurt, whisked until smooth
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon ground paprika

1. Heat 1 tablespoon oil in a small nonstick saucepan over medium-high heat and add the ginger, red chili peppers, and curry leaves. Cook, stirring, until golden, about 1 minute. Add the fenugreek and coriander seeds, all the dals, coconut, and asafoetida, and cook, stirring, about 1 minute. Let cool, transfer to a blender, and blend, adding some of the yogurt to facilitate blending, until smooth. Then add the rest of the yogurt, turmeric, and salt, and blend again until smooth.

2. Transfer to a large nonstick wok or saucepan and cook, stirring constantly, over medium-high heat until it comes to a boil. Then reduce the hat to medium and cook, stirring, until the curry thickens a little and is smooth, about 5 minutes. Transfer to a serving dish.

3. Heat the remaining 1 tablespoon of the oil in the saucepan you used in Step 1, and add the mustard and cumin seeds they should sizzle upon contact with the hot oil. Remove from the heat, quickly add the paprika, and transfer to the kadhi. Swirl lightly to mix, with parts of it visible as a garnish, and serve.

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: 268
Calories from Fat: 144

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* Vegetarian Curries
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Bitter Melon Curry
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Buttermilk and Cucumber Creamy Curry
Chickpea Pancakes in Curry Sauce
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Crispy Fried Okra in Yogurt Sauce
Curried Almond and Poppy Seed Potatoes
Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
Kerala Cucumber Curry
Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
Mushrooms in Almond and Poppy Seed Sauce
Mustard Greens with Cauliflower Florets
Nani Mama's Yogurt Curry with Onion Fritter
Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
Pot-Roasted Fried Whole Potatoes in Yogurt Curry
Punjabi Chickpea Drops Curry
Punjabi Chickpea Flour Bits in Curry Sauce
Punjabi Mustard Greens
Quick Potatoes and Peas Curry with Tomato Sauce
Quick Punjabi Yogurt Curry
Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
Sindhi Mixed Vegetables with Split Pigeon Peas
Sindhi Tamarind Curry with Vegetables
Soupy Gujarati Curry
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South Indian Yogurt Curry
South Indian Yogurt and Coconut Milk Curry with Vegetables
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Spicy Curried Chickpea Drops
Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
Spicy Puréed Spinach Greens
Spicy Yogurt Curry with Spinach Ribbons
Spinach Balls in Green Curry
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Stuffed Bell Peppers in Tomato-Cream Sauce
Stuffed Potato Balls in Tomato and Coconut Chutney Curry
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