Ingredients:
- 1 tbsp gingerroot, grated
- 1/2 tsp asafetida powder (hing)
- 1 cinnamon stick (daalchini)
- chopped cilantro (to garnish , coriander or dhania)
Directions:
- Stir chickpea flour and turmeric into yoghurt. Set aside.
- Heat ghee. Add chillies, ginger, cinnamon, cumin, curry leaf, peanuts and mustard. Stir briefly.
- Add asafetida, stirrring briefly again.
- Lower heat and add yoghurt mixture and salt.
- Cook partially covered on a medium heat for 15 - 20 minutes till soup has thickened.
- Garnish with chopped cilantro and serve with basmati rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.54 Kcal (408 kJ) | ||
| Calories from fat | 55.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.13g | 9% | |
|---|---|---|---|
| Cholesterol | 6.98mg | 2% | |
| Sodium | 410.94mg | 17% | |
| Potassium | 151.06mg | 3% | |
| Total Carbs | 6.6g | 2% | |
| Sugars | 2.47g | 10% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 4.27g | 9% | |
| Vitamin C | 22mg | 37% | |
| Iron | 1.2mg | 7% | |
| Calcium | 56.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 140.75 Kcal (589 kJ) | ||
| Calories from fat | 79.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.84g | 9% | |
|---|---|---|---|
| Cholesterol | 10.07mg | 2% | |
| Sodium | 592.98mg | 17% | |
| Potassium | 217.97mg | 3% | |
| Total Carbs | 9.53g | 2% | |
| Sugars | 3.56g | 10% | |
| Dietary Fiber | 2.17g | 6% | |
| Protein | 6.16g | 9% | |
| Vitamin C | 31.8mg | 37% | |
| Iron | 1.7mg | 7% | |
| Calcium | 82mg | 6% | |
* 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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