Spiced yoghurt soup (Khudi) from Prashad Cookbook: Indian Vegetarian Cooking by Kaushy Patel
- cumin seeds
-
brown mustard seeds
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Accompaniments: Round aubergine satay (Renghan reveya); Aubergine and Indian broad bean curry (Renghan lilva); Aubergine and potato curry (Renghan bataka); Punjabi cauliflower and potato curry (Aloo gobi); Carom, onion and green cluster bean curry (Ghuvar); Mustard seed, okra and potato curry (Sukhu bhinda bataka); Fenugreek, tomato and okra curry (Bhinda); Spinach and mushroom curry (Mushroom palak); Boiled basmati rice (Baath); Spiced vegetable rice (Pilau baath); Soothing yellow lentil rice (Mung dhal kichdi) ; Pigeon peas and rice (Tuvar dhal kichdi); Healthy sorghum flatbread (Juvar na rotla); Sweet and buttery lentil-filled flatbread (Velmi); Fenugreek, chilli and apple relish (Methi safarjan)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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