Indian Yogurt Soup

We serve this as a dip or side with  Onion Bhajias.

2 c plain yogurt
5 T besan (chickpea) flour
1/2 t chili powder
1/2 t turmeric
salt to taste

2 fresh green chili peppers, chopped fine

4 T olive oil
1/4 dried red chili flakes
1 t cumin seeds
3 cloves of garlic, minced or pressed
1 piece fresh ginger 1-2 inches long, grated

1 or 2 T chopped fresh cilantro
Mix yogurt, flour, chili powder, turmeric and salt in a saucepan. Add the chili peppers and cook gently for 10 minutes.
Heat oil in a frying pan and fry the remaining spices, garlic and ginger, cooking until the red pepper flakes darken. Add cilantro at the end, then pour the spices over the yogurt mixture. Cover the pan and leave to rest for 5 minutes off the heat, or until ready to serve. Then mix well and gently reheat before serving (about 5 minutes).

From Indian by Shehzad Husain & Rafi Fernandez, page 14.

One response to “Indian Yogurt Soup

  1. Pingback: Onion Bhajias | Fahy Family Recipes

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