Yogurt Curry

My mom made this dish for us with rice and mixed vegetables every Monday night for several years of my childhood -- definitely my version of comfort food, and so easy and healthy.

Ingredients:
1/4 cup besan (chickpea flour)
1 cup yogurt
water (see directions for quantities)
oil for sauteeing spices, 1 tablespoon
1 onion
10 curry leaves
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon tumeric
salt to taste

Begin by mixing the besan, the yogurt and 1/2 cup of water together with a whisk until you've achieved a smooth consistency. Then, go ahead and lightly fry your spices in a small dutch oven until they are well blended and cooked. In truth, you don't need all the spices I've listed above -- you definitely need cumin and tumeric, and the curry leaves are a big plus (though sometimes hard to get). When the spices are ready, add the yogurt mixture and bring to a boil; then, add another cup of water and simmer on low for a good 40 minutes or so, stirring occasionally. Depending on the consistency you're aiming for, you might add another half cup of water as you go; the besan acts as a thickening agent and should feel cooked, not raw, when you sample this curry : ) Serve with rice and a spiced vegetable or fish.