Chickpea Yogurt Soup (Makes 12 servings)
Source: Dr. Shekhar Annambhotla
1 cup organic low fat yogurt
½ cup chickpea flour
¼ cup rice flour
10 cups water
1 whole green chili
1 tablespoon sesame oil
1 teaspoon Vata Balancing Churna
Salt to taste
1 tablespoon fresh cilantro, finely chopped
In a mixing bowl, vigorously beat the yogurt to liquefy it. In a separate saucepan, mix the chickpea and rice flours.
Slowly add 2 cups of lukewarm water to the flour mixture, stirring to create a smooth paste. Heat the mixture using low heat, and slowly add the remaining 8 cups of water, stirring continuously to avoid lumps.
Add the green chili and continue to simmer for 10 minutes.
When the soup is almost cooked, add the liquefied yogurt, and stir continuously, until a soupy consistency is achieved.
In a separate saucepan, heat the sesame oil. Sauté the Vata Balancing Churna in the hot sesame oil.
Add the sautéed spice mixture and salt to the soup and remove soup from heat. Garnish with chopped cilantro and serve warm.