Sweet Sour Gujarati Dahi Curry (spiced Yoghurt Soup)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup yoghurt, beaten
• 3 cups water
• 4 tablespoons chickpea flour (besan)
• 3/4 teaspoon salt
• 1/8 teaspoon turmeric powder
• 1 inch gingerroot, juliened
• 1 green chili pepper, slit lengthwise
• 1/2-1 teaspoon sugar
• 1 teaspoon oil
• 1 teaspoon ghee (clarified butter)
• 1 round dried red chili pepper
• 4 cloves
• 1 (2 inch) curl cinnamon sticks
• 1/2 teaspoon cumin seed
• 1/2 teaspoon mustard seeds
• 1/8 teaspoon fenugreek seeds (methi)
• 1/8 teaspoon asafetida powder (hing)
• 10 -12 curry leaves
• 2 tablespoons cilantro leaves, chopped fine

Recipe

• 1 in a cooking pot, mix together yogurt, water and chickpea flour well until there are no lumps.
• 2 add salt, sugar, turmeric powder, ginger and green chilies, to this mix.
• 3 bring mixture to a boil on medium flame, stirring continuously.
• 4 simmer while you begin work on the tempering.
• 5 in a small pan, heat oil and ghee.
• 6 add , cumin seeds, mustard seeds, fenugreek seeds, cinnamon, cloves and lastly the dried red cillies – allow them to splutter.if possible get round chillies, and use 2-3.
• 7 lastly add asafoetida, curry leaves – mix well to coat leaves with oil.
• 8 pour this oil-ghee mix into the simmering yoghurt. stand away as the hot oil being poured into water may cause a bit of a splutter.
• 9 garnish with coriander/cilantro leaves. serve as a soothing soup, accompanied by roasted pepper or jeera papadums, or with boiled rice or spicy khichdi.
• 10 bon appetit. aaa jo!