(Serves 4)
Ingredients:
- 1L/34 fl oz buttermilk (≈4 ¼ cups)
- 4 tbsp besan (chickpea flour)
- 2–4 tbsp ghee (≈1–2 oz / 28–56 g)
- 1 tbsp cumin seeds
- 2 cinnamon sticks
- 1 bay leaf
- 8–10 curry leaves
- 1–2 whole dried red chilies
- 5 garlic cloves, finely chopped
- Small knob of fresh ginger, grated (≈1 tsp)
- 1 chopped green chili
- 20–30 g jaggery (≈¾–1 oz), cut into small chunks or grated
- 1 tbsp salt
- ½ tsp turmeric
- ½ tsp chili powder
- ½ tsp garam masala
- Pinch of asafoetida
Method:
- Whisk the buttermilk with the besan in a bowl and set aside.
- Heat a deep pan or saucepan over medium-high heat. Add the ghee. To check if it’s hot enough, drop in a few cumin seeds—they should sizzle lightly.
- Once hot, add the cumin seeds, bay leaf, whole dried red chilies, cinnamon sticks, and curry leaves. (Step back slightly as they will sizzle.)
- Add the garlic, green chili, and ginger. Stir and let sizzle for 2–3 minutes, stirring occasionally.
- Pour in the buttermilk-besan mixture and stir to combine.
- Add salt, jaggery, turmeric, chili powder, garam masala, and a pinch of asafoetida. At this stage, you can also add vegetables or protein of your choice.
- Stir and let the mixture slowly come to a boil, uncovered, for about 10 minutes.
- Serve hot with rice and chapati, or add your favorite vegetables or protein.
Recipe by Priti Patel