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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 5 minutes

• Source

  All Recipes

| 1. Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes. | 2. Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	4	cups		0.0	0.0	0.0	0.0
yogurt	2	cups		298.9	22.834	17.003	15.925
chickpea flour	2	tablespoons		44.505	6.6493	2.5748	0.7694
green chile pepper lengthwise	4	halved		-	-	-	-
ginger root	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
white sugar	1	tablespoon		48.762	12.5975	0.0	0.0
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
salt	to taste			-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
ghee	1	tablespoon		-	-	-	-
red chile pepper	2			2.5	0.5506	0.1169	0.0275
curry leaf	1	sprig		-	-	-	-
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
asafoetida powder	1	pinch		-	-	-	-
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.