Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
| Seed | not in our table | 0 |
| Asafoetida | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups chickpea flour (besan)
- 1½ cups curds/ yogurt (dahi)
- 1 tsp ginger-green chilli paste
- 2 curry leaves (kadi patta)
- 2 tbsp sugar
- Salt to taste
- 2 tsp ghee (clarified butter)
- ½ tsp cumin seeds (jeera)
- ½ tsp mustard seeds (rai/sarson)
- 1 pinch asafoetida (hing)
- 1 red chilli , broken into pieces
- 2 tbsp chopped fresh coriander (dhania)
Directions
Combine the gram flour, curds and 3 teacups of water in a pot. Beat well.
Add the chilli-ginger paste, curry leaves, sugar, and salt. Bring to a boil .
Boil whilst stirring for a while.
Heat the ghee in a pan, add the cumin and mustard seeds, and toast until light brown. Don't let burn.
Add the asafoetida and red chilli.
Add the seasoning mixture to the curry, and boil for a few minutes.
Sprinkle coriander on top and serve hot.