Cool Cumin-scented Yogurt Soup Recipe
Indian Recipes

Ingredients:

1 tsp/5 g
1 tsp/5 g
1 tbsp/15 ml
4
12
2 tsp/10 g
1 tsp/5 g
60g
11/4 cups/10 oz/300 g
2 cups/16 fl oz/500 g
1 scant cup/7 fl oz/200 ml

21/4 cups/1 lb 5 oz/600 g
1 tbsp/15 g
2 tbsp/30 g

cumin seeds
nigella (black onion) seeds
ghee or butter
green onions (scallions), finely sliced
fresh mint leaves
ground cumin
turmeric
cashew nuts
can chickpeas, drained and rinsed
plain low fat yogurt
sour cream
salt and pepper to taste
cucumbers
sugar
shredded coconut, toasted
mint leaves for garnish

Method:

1. Heat a dry frying pan, then add the cumin seeds and nigella seeds and toss around the hot pan until they smell roasted and start to crackle, about 3 minutes. Remove the seeds and set them aside.

2. Add the ghee or butter to the pan. Add the finely sliced green onions (scallions) and mint leaves and sauté for a few minutes or until the green onions have wilted.

3. Add the cumin, turmeric, and cashew nuts, and toss until the spices are fragrant and the nuts are golden. Add the drained chickpeas and cook for a further 2 minutes. Set aside.

4. In a mixing bowl, whisk together the yogurt, sour cream, and water until smooth. Season to taste with salt and pepper. Peel the cucumbers and scrape out the seeds. Cut the cucumber flesh into thin slices and add to the yogurt mixture.

5. Add the green-onion and spice mixture and sugar to the yogurt and stir thoroughly to combine. Allow the flavors to blend for 1 hour before serving.

6. Garnish with toasted shredded, unsweetened coconut, sliced mint leaves, and a few nigella seeds.

Serves 6