1. Stir chickpea flour and turmeric into yoghurt. Set aside. 2. Heat ghee. Add chillies, ginger, cinnamon, cumin, curry leaf, peanuts and mustard. Stir briefly. 3. Add asafetida, stirrring briefly again. 4. Lower heat and add yoghurt mixture and salt. 5. Cook partially covered on a medium heat for 15 - 20 minutes till soup has thickened. 6. Garnish with chopped cilantro and serve with basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
