A light soup from southern India, dahi shorba combines yogurt with chickpea flour and finishes it with fried mustard and cumin seeds. Grain-free and meat-free, it makes a low-carb soup to serve in small bowls at a large gathering.
Whisk the yogurt and chickpea flour in a bowl until smooth. Add the water gradually, continuing to whisk.
Transfer the mixture to a saucepan and boil over low heat for 12 minutes, whisking constantly, until slightly thickened. Add the salt.
Heat the cooking oil in a small frying pan. When the mustard seeds begin to pop, add the cumin seeds and remove from the heat immediately.
Pour the fried spices over the soup, scatter with fresh cilantro and serve in small bowls.
Mix the yogurt with the chickpea flour first, and whisk constantly when adding it to the boiling soup; otherwise it will split and turn lumpy. Allergens: contains milk and dairy products (yogurt).
Nohut unu bulamadığım için pirinç unuyla denedim, çorba yine kesilmeden koyulaştı ama tadı biraz daha nötr kaldı, nohut ununun hafif fındıksı tadını arıyorum. Yine de acil durumda işe yarayan bir ikame oldu.
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