This is quick and easy dish and a great way to use up yoghurt, especially yoghurt that has soured a bit. It’s perfect for summer days as the yoghurt keeps you cool but it’s equally comforting on cold wintery nights as warming soup.
- 2 cups yoghurt
- 4 tbsp besan
- 1 tbsp ghee
- ½ tsp ½ tsp cumin seeds
- ½ tsp mustard seeds
- ¼ tsp asafoetida
- ½ tsp turmeric
- 1 sprig sprig curry leaves
- 1 inch ginger, finely grated
- 2 green chillies, split in half
- 3 cup water
- salt to taste
- 2 sprigs coriander leaves, chopped
- Whisk together yoghurt, besan, turmeric, salt and water until the mixture is smooth and no lumps remain. Using a large strainer, strain the liquid for good measure and, add grated ginger and chilli and set aside.
- Heat ghee in a large pan. Add cumin seeds and mustard seeds and sauté until the seeds sizzle and pop.
- Quickly add the asafoetida and curry leaves and sauté for 15 seconds or until fragrant.
- Slowly pour the liquid to the spices and bring the mixture to a boil, stirring constantly.
- Reduce the heat and simmer for 10 minutes, stirring occasionally.
- Turn off heat, add chopped coriander and serve with rice or kichdi.