| Dahi Shorba (Yogurt Soup) |
| By : Mantash ( Posted on :06 Dec, 2005 ) | Total Views : 352 | Previous | Next |
INGREDIENTS
(Serves 4)
450 ml yoghurt
3 tbsp besan
450 ml water
2 tsp sugar
1 tsp salt
3-4 radish
1 tbsp oil
1 pinch heeng
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp coriander seeds
2-4 curry leaves
4 whole, dried red chillies
1 tsp chopped garlic
1 ½ tsp chopped ginger
chopped coriander to garnish
METHOD
Whip yoghurt until it turns smooth. Combine besan with water and the yoghurt. Add sugar, salt and radish and bring to a boil over a moderate flame.
Simmer for 10 minutes, before removing the radish from the pan and dicing them.
In a frying pan, heat oil and add hing, mustard seeds, cumin and coriander seeds. Toss in the curry leaves and the chillies.
Finally add the ginger and the garlic. After a few seconds add the spices to the soup. Simmer for 5 minutes.
Strain the soup, add diced radish and serve hot garnished with chopped coriander.
