Wednesday, April 30, 2008

Savory Indian Yogurt

This is (currently) one of my favorite recipes. A bit of this mixed with unsweetened oat cereal (generic cheerios work wonderfully) is quite delicious, and very healthy!

Based on the recipe 'Quinoa Yogurt Salad'.

3 cups fresh yogurt
2 tbsp Oil
2 Red chillies (dried)
1 tbsp Chana dal
1 tbsp Urid dal
10-15 Fenugreek seeds
2 tsp Mustard seeds
2 tsp Cumin seeds
2 inch Piece ginger, copped fine(not a paste)
1/2 Green chilli, sliced thin (more or less, depending on how hot you want it)
20 Small curry leaves (if they are very big, cut them into pieces, use 10 leaves)

Heat a small skillet on medium heat (barely) and in it place the oil and red chillies, and let them cook until they begin to sizzle.

Add the chana dal, urid dal, and fenugreek, and allow to cook until golden brown (this usually only takes a few seconds.)

Add mustard seeds and cook until the mustard seeds begin to pop (again, should only take a few seconds.)

Add the cumin seeds, stir for a few moments, then add the ginger, green chillies, and curry leaves. Continue to cook until curry leaves look lightly fried. Remove from heat and add to yogurt. Mix well.

The seeds will be very hard when first combined, and the flavor will be weak. Place in refrigerator for an hour or so before eating to allow seeds to soften and the flavors to blend, then mix again.

Can be eaten alone, or mixed with various things (unsweetened cereal, quinoa, rice, etc.)

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