Curry leaves can be bought fresh
from Indian shops, or dried from some
supermarkets. They freeze very well.
To make the dressing, heat the oil in a
non-stick pan and cook the curry leaves
and mustard seeds for 1 min. Stir in the
chilli, turmeric and ginger, then cook on
a low heat for 2-3 mins. Remove from the
heat and leave to cool completely. Stir
the cooled spice mix into the whipped
yogurt along with the honey, then chill
until you are ready to serve the meal.
Can be made a day ahead.
To make the pancakes, combine all the
ingredients, except the oil, with 200ml
cold water and a pinch of salt. Mix until a
thick batter is formed. Can be prepared
several hours in advance and chilled.
About 15 mins before you want to
serve the pancakes, heat a large
non-stick frying pan and add 1 tbsp oil.
When the oil is hot, place a few tbsp of
the mixture in the pan to form a round
pancake about 1-1.5cm thick. You can
cook 2 or 3 at a time and keep them
warm in a low oven while you make
the rest. Cook for 2-3 mins until golden
brown, then flip over and cook the other
side until browned. You should make
8 pancakes in total. Serve the pancakes
with the honey and mustard dressing
and the Curried chickpeas (see 'Goes well with') if you like.