Ingredients

• 4 cups water
• 2 cups plain yogurt
• 2 tablespoons chickpea flour , besan
• 4 greens chile peppers , halved lengthwise
• 1 tablespoon minced fresh ginger root
• 1 tablespoon white sugar , or to taste
• 0.5 teaspoons ground turmeric
• salt to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 Stir tadka into yogurt mixture in the saucepan. Mix in cilantro and serve hot.

Nutrition per serving