Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | chickpea flour | 2 cup | 1714 kcal55g protein · 357g carbs · 7g fat · 13g fibre | Buy |
| 2 | curds/yogurt | 1.5 cup | 180 kcal15g protein · 29g carbs · 0g fat · 0g fibre | Buy |
| 3 | ginger-green chilli paste | 1 tsp | 4 kcal0g protein · 1g carbs · 0g fat | Buy |
| 4 | curry leaves | 0 g | — | Buy |
| 5 | sugar | 2 tbsp | 116 kcal0g protein · 30g carbs · 0g fat | Buy |
| 6 | Salt to taste | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | ghee | 2 tsp | 90 kcal0g protein · 0g carbs · 10g fat | Buy |
| 8 | cumin seeds | 0.5 tsp | 9 kcal0g protein · 1g carbs · 1g fat | Buy |
| 9 | mustard seeds | 0.5 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 10 | asafoetida | 1 pinch | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 11 | red chilli | 0 g | — | Buy |
| 12 | chopped fresh coriander | 2 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients2113 kcal · 70g protein · 418g carbs · 18g fat · 13g fiber
Per serving423 kcal · 14g protein · 84g carbs · 4g fat · 3g fiber
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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.
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