Gujarati Yellow Curry

• 32 ounces low-fat yogurt Dannon
• 1/2 cup chickpea flour
• 2 1/2 teaspoons salt
• 1 teaspoon turmeric powder
• 5 cups water
• 1/4 cup canola oil
• 1 tablespoon mustard seeds
• 1 tablespoon cumin seeds
• 1 teaspoon fenugreek seeds
• 25 curry leaves
• 1 onion small, long slice
• 8 pieces garlic chopped/pressed
• 7 green chilies Thai, chopped
• 1/2 cup cilantro coarsely chopped
• 1 1/2 cups basmati rice
• 1 cup daal pigeon pea, toor

1. Combine yogurt, chickpea flour, salt, turmeric powder. Whisk in ~3 cups of water slowly to make a smooth paste. (A convenient way to avoid clumping is to use a food processor to combine these ingredients.)
2. Heat oil in a saucepan over medium/high heat. Test the heat with a few mustard seeds. The oil is ready when the mustard seeds starts to pop. Add the remaining mustard seeds and pop for 10-15 seconds.. Then quickly add (in this order): cumin seeds, fenugreek seeds, curry leaves, and onion, garlic, green chilies. Cook for 1 minute (do not caramelize the onions).
3. Transfer the yogurt/flour mixture to the saucepan slowly while mixing continuously. Extract all the remaining paste with an additional cup of water and mix in as well. Turn the heat up to high. Stir out any clumps and continue to stir for 5 minutes to avoid curd precipitation. Continue to stir every 30 seconds afterwards.
4. Cook until the curry boils and then simmer on low heat for 3 minutes. Before turning off the stove, add some cilantro and keep covered until meal time. Before serving add the remaining cilantro. Eat with roti or pigeon pea (toor daal) rice.

lowfat yogurt, chickpea flour, salt, turmeric powder, water, canola oil, mustard seeds, cumin seeds, fenugreek seeds, curry, onion, garlic, green chilies, cilantro, basmati rice, daal pigeon

Taken from www.yummly.com/recipe/Gujarati-Yellow-Curry-1210006 (may not work)