yummy chick pea flour and yogurt soup,

1 c chickpea flour
1/2 c water
1 tsp tumeric
1 tsp salt
1 large container of yogurt
6 T ghee
1 tsp fenugreek seeds
2 dried red chili peppers, crushed
1/4 tsp hing

Topping:
3 T ghee
1 tsp coriander seeds

Soak chickpea flour, tumeric & salt in 1/2 c water and stir into a thin paste ( add more water if necessary) whip with an egg beater and test paste by dropping a small amount into a cup of warm water. When it is whipped enough, it floats and is ready to cook.

Mix 1/4 of the chickpea paste in 2 cups of yogurt and set aside. In a heavy pot, heat 4 T ghee over medium-high heat. When the ghee is hot
drop small amounts off the end of a spoon and cook until golden brown. Remove with a slotted spoon and drain on paper towels.

In another large heavy pot, heat the remaining 2T of ghee, add fenugreek seeds, chili peppers and hing. Mix in the remaining yogurt and add the chickpea mixture, stirring constantly. Add 2 cupsof water at this time ( more if you want a thinner soup) and stir until it comes to a boil . Lower the heat and cook for about 25 minutes, stirring frequently. Add the chickpea balls and cook uncovered for another 30 minutes, stirring occasionally to prevent burning. You can also add steamed veggies if you like as well. ( potatoes, peas, carrots, etc)
You might need to add more water if too thick. I t should be a nice creamy consistancy when done, so you might have to cook longer.

Just before serving , heat the ghee and coriander seeds. the seeds should pop . Pour a little on top of each bowl!