Karhi, a Yogurt Sauce

• 3/4 cup chickpea flour, sifted
• 2 cups plain yogurt, preferably the acidophilus yogurt found in health-food stores
• 3 tablespoons olive or canola oil
• 1 1/2 teaspoons whole cumin seeds
• 1 1/2 teaspoons whole brown or yellow mustard seeds
• 1 teaspoon whole fennel seeds
• 3 dried hot red chilies
• 1/2 teaspoon ground turmeric
• About 15 fresh curry leaves or 8 chopped fresh basil leaves
• 1 3/4 teaspoons salt

1. Put the chickpea flour in a large bowl.
2. Very slowly, add 1 cup water, beating with a whisk as you do so.
3. Keep beating until there are no lumps.
4. Add the yogurt and beat it in until the mixture is smooth.
5. Add another 4 cups water gradually, beating as you go.
6. Pour the oil into a medium pan and set over medium-high heat.
7. When hot, put in the cumin, mustard, and fennel seeds as well as the chilies.
8. As soon as the mustard seeds start to pop, a matter of seconds, put in the turmeric and curry leaves.
9. Stir once and pour in the chickpea-yogurt mixture.
10. Stir with a whisk.
11. Turn heat to medium.
12. Add the salt.
13. Keep stirring with the whisk until the mixture thickens and starts to bubble.
14. Turn heat to low, cover partially, and cook 25 minutes.

chickpea flour, plain yogurt, olive, cumin seeds, brown, whole fennel seeds, chilies, ground turmeric, curry, salt

Taken from www.epicurious.com/recipes/food/views/karhi-a-yogurt-sauce-373847 (may not work)