Another one of my favourite dishes. It can be made quite thin and drank after meals, or made relatively thick and served with yoghurt. Either option is lovely. So so lovely.
3/4 pot of soya yoghurt (or natural yoghurt if you aren’t vegan)
2 tbsp gram flour
2 green chillies
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp turmeric
1/2 tsp fenugreek seeds
1 inch cinnamon
8 curry leaves
1 kokum (optional – smashed down in a pestle and mortar)
1) In a bowl mix the yoghurt, gram flour, green chillies and water. Leave out for about 30 minutes to get the yoghurt to sour a bit. Mix a bit of sugar in if you like sweet and sour (I love sweet and sour)
2) In oil fry the mustard and cumin seeds until they crackle slightly. Then take it off the heat and add the fenugreek seeds, kokum, cloves and cinnamon
3) Add the yoghurt mixture to the spices. Leave to cook for about 15 minutes on low – medium heat.
4) Season with lemon and salt.
Serve with rice