Total Calories: 170
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.
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