Dahi Shorba

Ingredients

Curd 450 ml
Gram flour (besan) 50 g
Water 450 ml
Sugar 2 tsp
Salt 1 tsp
Radish 100g
Oil 1 tbsp
Asafetida (Hing) 1 pinch
Black mustard seeds 1 tsp
Cumin seeds 1 tsp
Coriander seeds 1 tsp
Curry leaves 2-4 no
Whole, Dried red chilies 4no
Garlic chopped 1 tsp
Ginger chopped 1 ½ tsp
Salt to taste
Coriander chopped to garnish

Method

1. Whip curd until it turns smooth.
2. Combine Gram flour 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 Asafetida, mustard seeds, cumin and coriander seeds. Toss in the curry leaves and the chilies.
6. Finally add the ginger, garlic and the salt. Simmer for 5 minutes.
7. Strain the soup; add diced radish and serve hot garnished with chopped coriander.