Gujarati Kadhi

Ingredients

• 4 cups water
• 2 cups plain yogurt
• 2 tablespoons chickpea flour (besan)
• 4 green chile peppers, halved lengthwise
• 1 tablespoon minced fresh ginger root
• 1 tablespoon white sugar, or to taste
• ½ teaspoon ground turmeric
• salt to taste

Instructions

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