• Plain Yogurt/Curd/Dahi 1 cup
• Curry leaves 5 – 6 leaves
• Corriander leaves 5 – 6 stems
• Besan/Gram flour 1/2 cup
• Green Chillis 5 – 6
• Mustard seeds 1/2 tsp
• Cumin seeds 1/2 tsp
• Ginger paste 1/2 tsp
• Cloves 2 – 3
• Asofoetida a pinch
• Methi / Fenugreek seeds 1/2 tsp
• Red chillis 1
• Sugar 4 tsp
• Oil/Ghee 2 tsp
• Salt to taste

Take a bowl and mix yogurt and gram flour very well.
Take a pan and heat an oil.
Add Mustard seeds, Cumin seeds and let them splutter.
Add Asofoetida, red chilli, fenugreek seeds, cloves, curry leaves and keep it for a second.
Add yogurt-gram flour mixture and 2 cups of water.
Add salt and green chillis and ginger paste.
Add sugar and let it boil for 10 – 15 minutes.
Garnish with chopped corriander leaves.

Serve hot with Rice / Khichadi.

by Pak101.com (few years ago!) / 1082 views