Ingredients:
- 4 green chile peppers , halved lengthwise
- salt to taste
- 2 dried red chile peppers, broken into pieces
Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.65 Kcal (681 kJ) | ||
| Calories from fat | 100.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.19g | 17% | |
|---|---|---|---|
| Cholesterol | 25.4mg | 8% | |
| Sodium | 64.96mg | 3% | |
| Potassium | 253.39mg | 5% | |
| Total Carbs | 11.04g | 4% | |
| Sugars | 8.78g | 35% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 4.58g | 9% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 178.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 43.31 Kcal (181 kJ) | ||
| Calories from fat | 26.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 17% | |
|---|---|---|---|
| Cholesterol | 6.76mg | 8% | |
| Sodium | 17.3mg | 3% | |
| Potassium | 67.47mg | 5% | |
| Total Carbs | 2.94g | 4% | |
| Sugars | 2.34g | 35% | |
| Dietary Fiber | 0.19g | 3% | |
| Protein | 1.22g | 9% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 0.1mg | 3% | |
| Calcium | 47.4mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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