Dahi Shorba

Ingredients

• 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

Directions

1. Whip yoghurt until it turns smooth.
2. Combine besan with water and the yoghurt.
3. Add sugar, salt and radish and bring to a boil over a moderate flame.
4. Simmer for 10 minutes, before removing the radish from the pan and dicing them.
5. In a frying pan, heat oil and add hing, mustard seeds, cumin and coriander seeds.
6. Toss in the curry leaves and the chillies.
7. Finally add the ginger and the garlic.
8. After a few seconds add the spices to the soup.
9. Simmer for 5 minutes.
10. Strain the soup, add diced radish and serve hot garnished with chopped coriander.