Yoghurt Curry (Kadhi)

Instructions

1. Add the yoghurt, water, gram flour, turmeric and salt to a sauce pan and whisk together until fully combined and there are no lumps of gram flour.
2. Bring the yoghurt mix to the boil, turn the heat down and simmer for about 10 minutes, stirring it from time to time.
3. Heat the oil in a small frying pan and then fry the dry chilli, mustard seeds, fenugreek seeds asafoetida and curry leaves for 2-3 minutes, until the mustard seeds begin to crackle and the chill starts to turn black.
4. Add in the garlic and ginger and fry for a further 1-2 minutes, until the garlic starts to brown around the edges.
5. Pour the spices into the yoghurt mix and cover with a lid. Turn off the heat and leave to sit for 2 minutes. Before serving stir the spices fully into the yoghurt mix.