Beet and Greek Yogurt Salad Chukandar and Dahi Salad Recipe

Ingredients:

½  teaspoon black mustard seed (rai)

½  teaspoon cumin seeds (zeera)

1 teaspoon cumin powder (pisa huwa zeera)

1 cup greek plain yogurt (dahi)

1/2 cup sliced or finely chopped beets (chukandar)

Salt to taste (namak)

1 clove garlic sliced (lehsan)

½ cup chopped red onions (pyaz)

½ cup chopped tomatoes (tamater)

2 red dry chilis (sokhi mirch)

Oil (teal)

Directions:

In a large bowl, gently stir yogurt, onions, tomatoes, cumin, salt with beets. Heat oil in a skillet over medium heat, and add mustard seeds. When the mustard seeds begin to pop, add the cumin seeds. Stir for about 10 seconds and add red peppers and garlic slices, cook until garlic is golden color and remove from heat. Stir in hot mixture in the yogurt. Serve with any style kebabs.

RECIPE COURTESY BY GRATIFY COOKING