One of South India's lighter soups, dahi shorba is made by stabilising yoghurt with chickpea flour and seasoning it with tempered mustard seed and cumin. With no grain or meat, it stays low in carbs and is served in small bowls for a crowded table.
Whisk the yoghurt with the chickpea flour until smooth, then gradually whisk in the water.
Transfer the mixture to a pot and simmer over low heat, whisking constantly, for 12 minutes until it thickens slightly, then season with salt.
Heat the vegetable oil in a small pan, and once the mustard seeds start popping, add the cumin seeds and take it off the heat right away.
Pour the tempered spices over the soup, scatter the fresh coriander on top, and serve in small bowls.
Keep whisking as you add the yoghurt to the hot soup, and mix it with the chickpea flour first, or it will curdle into lumps. Allergens: contains milk and dairy (yoghurt).
As soon as the mustard seeds start popping in the pan, add the cumin and take it off the heat right away; over-toasted spices turn bitter.
Admin DadaGastro · verified in test kitchenNohut 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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