Besan Yogurt Soup

(AKA "cuddy" sauce, pronunced "cuddy" but with a slight r sound for Indian way to say "curry", and the d's should be written with a dot underneath))

I make this whenever fresh curry leaves are available:

INGREDIENTS: (serves 4)
1/2 c chickpea flour (besan)
2 c water
2 c yogurt 

3/4 t turmeric
2 t sugar
salt

CHAUNCE:
2 T ghee
2 t fresh ginger, minced
1 t mustard seeds
1/4 t freshly ground black pepper
6-8 fresh curry leaves
1/2 t ground coriander powder
1/4 t yellow hing

GARNISH:
2 T fresh coriander leaves, chopped

PREPARATION:
1. In a saucepan, whisk water into the chickpea flour. Whisk in the yogurt. Then whisk in the turmeric and sugar.
2. In a smaller saucepan, heat the ghee and add the ginger. Fry until a little brown, then add the mustard seeds. When the mustard seeds are almost done popping, add the remaining ingredients in quick succession. Pour into the yogurt mixture.
3. Bring to a boil and then simmer for 10-20 minutes on low heat, stirring occasionally.
4. Remove from heat. Add salt, 1/4 t per finished cup
5. Garnish with the fresh coriander leaves.

Offer to Krishna with stir fried potatoes, cooked rice or biscuits or fresh parathas

VARIATION: Stir in cooked vegies before offering.

When no curry leaves are available, use 1 t fenugreek seeds instead