Total Calories: 158
1. Put the chickpea flour, ginger, garlic, green chili peppers, yogurt, and water in a blender and blend until smooth.
2. Heat the oil in a large nonstick wok or a saucepan over medium-high heat and add the cumin and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Then add the fenugreek, asafetida, curry leaves, coriander, fenugreek leaves, turmeric, and salt. Stir momentarily over high heat. Then slowly add the yogurt mixture, stirring constantly, and continue to stir until it comes to a boil, 2 to 4 minutes. Watch carefully and reduce the heat if the sauce starts to boil over.
3. Continue to cook over high heat, starring and watching carefully, until the kadhi looks smooth and silky, 10 to 12 minutes. Or reduce the heat to medium-low and simmer until the kadhi is done. Add the cilantro during the last 5 minutes of cooking. Transfer to a serving dish and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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