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| Main ingredients | Yogurt, Gram flour, Sorghum (jowar) flour, Mustard seeds, Cumin seeds, Asafoetida, Curry leaves, Crushed ginger-garlic-green chillies, Jaggery, Fresh coriander leaves |
| Cuisine | Maharashtrian |
| Course | Dals and kadhis |
| Prep time | 5-10 minutes |
| Cook time | 15-20 minutes |
| Serves | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup yogurt
- 2 tablespoons gram flour (besan)
- 1 tablespoon sorghum (jowar) flour
- Salt to taste
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- 8-10 curry leaves
- 1½ tablespoons crushed ginger-garlic-green chillies
- 1 tablespoon chopped jaggery
- 2 tablespoons chopped fresh coriander leaves
Method
- Take yogurt in a bowl, add gram flour and sorghum flour and whisk well.
- Add salt and 3 cups water and mix well.
- Heat oil in a pan, add mustard seeds and once they start to splutter, add cumin seeds, asafoetida, curry leaves and crushed ginger-garlic-green chillies, mix and sauté for 30 seconds.
- Add yogurt mixture and mix well. Once it comes to a boil, add jaggery, lower the heat and cook, stirring, for 10-12 minutes.
- Sprinkle coriander leaves and mix well.
Transfer into a serving bowl and serve hot.
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