Yogurt Curry with Cumin and Curry Leaves

This is a very thin curry that's closer to a soup. Pair it with the nutty rice for a quick and filling lunch.

One year ago: Soy Braised Chicken Thighs with Star Anise and Citrus Peel
Two years ago: Spicy Squash Salad with Lentils and Goat Cheese
Three years ago: Garlic Cheddar Biscuits

Yogurt Curry with Cumin and Curry Leaves (from 660 Curries)

Ingredients
2 cups yogurt
2 tbsp chickpea flour
1 tbsp sugar
1 tsp coarse salt
1/2 tsp ground turmeric
1/2 tsp bishop's weed
1/2 tsp fenugreek seeds
2 tbsp ghee or melted butter
2 tsp cumin seeds
5 dried red Thai or cayenne chiles, stems removed
10 to 12 medium to large curry leaves
2 tbsp finely chopped cilantro

1. Combine yogurt with 2 cups water in a medium saucepan and whisk.
2. Sprinkle in chickpea flour 1 tbsp at a time, whisking.
3. Stir in sugar, salt, turmeric, bishop's weed, and fenugreek seeds. Bring to a simmer, whisking, and cook until it thickens slightly, 15 minutes.
4. Meanwhile, heat ghee in a small skillet over medium-high heat. Add cumin seeds and chiles and cook until chiles blacken slightly, 10 - 15 seconds. Remove skillet from heat and add curry leaves.
5. Add ghee mixture to yogurt and simmer 5 minutes.
6. Sprinkle with cilantro and server.