Spicy Yoghurt Dip
Dietary: Vegan
Serves: 4
Ingredients:
250ml soya yoghurt
1 tsp vegetable ghee
1 red chilli, deseeded and finely chopped
¼ tsp kalongi/nigella seeds
¼ tsp cumin seeds
a few curry leaves
1 tsp lemon juice
pinch of salt
Method:
Spoon the yoghurt into a serving bowl.
Heat the ghee, add the chilli, kalonji seeds, cumin seeds and curry leaves. Stir until the seeds start popping and smelling fragrant, but be careful they will burn easily, decant into he yoghurt and stir in.
Add the lemon juice, and season to taste.