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Yogurt Soup Recipe

Soup Flavored With Spices and Yogurt

Mix well with an egg beater:
1 1/2 cup plain yogurt
1 1/2 TBS chickpea flour
3/4 teaspoon ginger powder
Mix in and set aside:
1 1/2 teaspoon sallt
2 1/4 cups water
Heat in a saucepan:
1 1/2 teaspoon ghee (or unsweetened butter)
6-8 black mustard seeds
3-4 Indian bay leaves
7-9 fenugreek seeds
1/3 teaspoon turmeric
3-4 slices fresh, hot green pepper (opt.)
3/4 teaspoon fresh coriander leaves (cilantro), chopped (opt.)
Add the yogurt mixture to the spices in the saucepan, and heat, stirring constantly (or else the soup will separate). When the soup comes to a boil, immediately remove it from the heat, and serve.
Category Soups
Servings 3 1/2 - 4 cups Serving Size 1/3 cup
Calories 29 Protein g
Fat 1 g Carbohydrates3 g

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