Serves 2-3

Ingredients

• 1/3 cup besan, chickpea flour
• 1 cup plain yogurt
• 2 cup water
• 1 tsp ghee
• 1/2 tsp cumin seeds
• 1/2 tsp black mustard seeds
• 1/2 tsp fenugreek
• 5 cloves
• 8-10 fresh curry leaves
• 1/4 tsp turmeric
• 1/4 t asafetida (hing)
• 1/2-3/4 tsp salt
• TO SERVE
• cilantro leaves
• lime, juiced
• cooked basmati rice

Steps

• In a medium pot, toast besan for five minutes over medium heat until lightly toasted.
• In a mixing bowl, whisk toasted besan and yogurt together until smooth.
• In the pot, add ghee and toast cumin, fenugreek, mustard, cloves and curry leaves until seeds begin to pop. Add water, yogurt mixture, turmeric, asafetida and salt. Bring to a simmer, stirring to prevent sticking. Simmer on low for about 10 minutes until thickened.
• Serve with basmati rice and a bit of lime, topped with cilantro leaves.
• Enjoy!