Ingredients
- 2.5 cups of thick yogurt
- 1/3 cup chickpea flour
- 1/2 tsp red chili powder
- 1/2 tsp turmeric
- 1 tsp cumin powder
- 2 tbsp coriander powder
- 1/4 tsp garam masala
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 4 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 8-10 curry leaves
- 1-2 dried red chillies
- 1-2 green chillies slit in half
- 4 cups water
- 1.5 tsp salt
Method
- In a blender, blend together the above ingredients from yogurt to and including ginger paste into a smooth consistency and keep aside.
- In a large pot or wok on med heat, add oil . Once the oil is hot, add in cumin seeds and mustard seeds. Once the seeds start spluttering, add in curry leaves ,dried red chillies and green chillies. Mix for a few seconds.
- Now add the blended mixture and stir well. Add in water and mix again.
- Let this mixture cook on med low heat for attest 35-45 minutes, depending on how thick you like the consistency. Once desired consistency is achieved, turn off stove and add in the salt. Stir well. Enjoy with Khichri, rice, rotli or naan.
** Note -Do not add the salt in until the curry is completely cooked and the stove is turned off.**
