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Preparation Time : 5
Cook Time : 15
Total Time : 20
1/2 cup yoghurt
1/2 cup pasta, boiled al dente
2 tbsp. besan (chickpea flour)
3 cups water
1 tsp. ginger-green chili paste
1/4 tsp. turmeric powder
1 tsp. salt or to taste
1 tsp. kasuri methi, crushed
1/2 tsp. cumin powder
1-2 tbsp. ghee
1/2 tsp. cumin seeds
1/4 tsp. asafoetida
1/4 tsp. red chili flakes
1 tsp. coriander leaves, chopped
Whisk together yoghurt, water, besan, ginger-green chili paste and all the dry spices till smooth.
Heat ghee and temper with cumin seeds and asafoetida. Add the yoghurt mix and bring it to a boil.
Simmer on low flame, by stirring at intervals till it turns slightly thick in texture. Add the pasta and simmer for a minute more.
Switch off the flame and transfer to a serving dish. Garnish with coriander leaves and chili flakes.
Relish as it is like a soup or with jeera rice, plain biryani, pulao, plain steamed rice or chapati.
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