1/2 c. chickpea flour (besan)

4 c. plain yogurt¹⁾

1 t. fenugreek seeds

2 T. olive oil

1 large onion, chopped

1 4-inch piece of ginger, chopped

10 cloves of garlic, chopped

1 T. red chile powder

1 T. tumeric

1/4 t. asafetida

2 c. water

3 carrots, chopped

2 colored peppers, chopped

2 cans of chickpeas, drained and rinsed

1 can diced tomatoes, drained

4-8 chilies, stems removed

2 c. boiling water

salt and pepper to taste

Whisk together the flour and yogurt. Pour it into the crockpot.

Heat the oil over medium-high heat. Once it's hot, add the fenugreek seeds. When the seeds sizzle, add the onions and cook until well done. Add the ginger and garlic and cook for 30 seconds. Add the spice mix (tumeric, chile and asafetida) and stir until onions are well coated with the spices. Add the 2 c. water and stir to loosen spices. Pour mixture into the crockpot.

Add the rest of the ingredients (carrots-salt and pepper) to the crockpot and cook for 5 hours on high.

The Indian Slow Cooker, p. 103