Dahi Shorba

Ingredients

Yogurt - 1 cup
Gram flour (besan) - 2 teaspoons
Green chillies, chopped - 1-2
Ginger - 1 inch piece
Sugar - 1/4 teaspoon
Salt - to taste
Pure ghee - 2 teaspoons
Cumin seeds - 1 teaspoon
Carrot, chopped - 1 medium
French beans, chopped - 4-6
Green capsicum, chopped - 1 medium
Cauliflower, chopped - 5-6 florets
Green peas, shelled - 2 tablespoons

Method

• Grind green chillies and ginger to a fine paste.
• Whisk yogurt with three cups water.
• Add besan, green chilli-ginger paste, sugar and salt and blend well.
• Heat desi ghee in a thick-bottomed vessel, add cumin seeds and stir-fry until it changes colour. Add chopped carrot, French beans, capsicum, cauliflower and green peas.
• Stir well and saute vegetables for two to three minutes. Stir in the yogurt mixture, bring to a boil, reduce heat and simmer for eight to ten minutes or until it thickens to a soup consistency.
• Adjust seasoning and serve hot.