Indian Gatte ki Sabzi with Rice

Ingredients

• 1 1/2 cups chickpea flour
• 1 1/4 cups plain yogurt, divided
• 1 1/2 cups rice
• 4 tbsp neutral oil or ghee, divided
• 1 tsp ajwain or dried thyme
• 2 tsp ground cumin, divided
• 1 tsp ground turmeric
• 1 tbsp ground coriander
• 1 tsp chili powder
• 1 tbsp freshly grated ginger
• 1 tsp garam masala
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Mix the chickpea flour with 1/4 cup of the yogurt, 2 tablespoons of the oil, the ajwain, 1 teaspoon of the cumin, 1/2 teaspoon turmeric, and 1 teaspoon salt into a stiff, smooth dough. Add water only a teaspoon at a time if needed.
2. Roll the dough into finger-thick ropes about 5 inches long.
3. Boil the ropes in salted water for 12 to 15 minutes, until they float and feel firm. Lift them out, reserving the cooking water, and cut them into 1-inch pieces once cool.
4. Keep that cooking water. It is starchy and seasoned, and it is the liquid for the gravy.
5. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes.
6. Whisk the remaining yogurt with the coriander, chili powder, remaining cumin, and turmeric until completely smooth, so it will not split when heated.
7. Heat the remaining oil in a pan, add the ginger for 30 seconds, then pour in the spiced yogurt and stir constantly in one direction over low heat for 6 to 8 minutes, until it thickens. Never let it boil, or it will curdle.
8. Add 1 1/2 cups of the reserved cooking water and the gatte and simmer for 10 minutes. Finish with garam masala and cilantro and serve with rice.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.