Recipe Details
Ingredients
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4cupswater
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2cupsplain yogurt
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2tablespoonschickpea flour (besan)
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4green chile peppers, halved lengthwise
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1tablespoonminced fresh ginger root
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1tablespoonwhite sugar, or to taste
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½teaspoonground turmeric
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salt to taste
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1tablespoonvegetable oil
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1tablespoonghee
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2dried red chile peppers, broken into pieces
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1sprigfresh curry leaves
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½teaspooncumin seeds
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½teaspoonmustard seed
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1pinchasafoetida powder
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¼cupchopped cilantro leaves
Cooking Directions
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Mix together water, yogurt, and chickpea flour in a large saucepan until smooth; add green chile peppers, ginger, sugar, turmeric, and salt. Bring to a boil, then immediately reduce heat to low and simmer for 5 to 10 minutes.
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Make tadka: Heat together oil and ghee in a small skillet over medium heat. Fry dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in hot oil-ghee mixture until seeds splutter.
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Stir tadka into yogurt mixture in the saucepan. Mix in cilantro and serve hot.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories185 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 4g |
19% |
| Cholesterol 16mg |
5% |
| Sodium 100mg |
4% |
| Total Carbohydrate 19g |
7% |
| Dietary Fiber 1g |
5% |
| Total Sugars 14g |
|
| Protein 8g |
17% |
| Vitamin C 111mg |
124% |
| Calcium 263mg |
20% |
| Iron 1mg |
7% |
| Potassium 508mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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