Chaos ensues every year just before Diwali and I am left with utter confusion as to how fast the year has gone by. Ever since I admitted that it’s okay to ask for help (a bit late in life… nonetheless), I now have a fabulous team along with a few family members who have always wanted to help me, but I refused. They have now joined me for the labour-intensive moments which helps take care of all the nitty gritties so that I can do what I do good, in peace. My screen time on the phone has greatly reduced and this has led me to sleep far better at night – it takes experience to realise, n’est ce pas?
This recipe is inspired from a recipe that a young girl who worked with me shared, to which I adapted and turned into a continental version, with the basis of India. This is a pumpkin yoghurt dip, with a classic Indian tadka which goes incredibly well with any kind of chips, crackers, scoops… I use equal portion of pumpkin to yoghurt to maintain a healthy liquid-to-solid ratio to ensure a good chunky bite onto your cracker or lavash. This is also a great way to use up leftover pumpkin and an incognito way to add a few veggies into your family system!
This dip comes as low-carb, healthier and might I add, absolutely delicious.
Served here with: Le Artisan Boulangerie’s Cheese Lavash
- 1 cup pumpkin, diced
- 1/2 tsp oil
- 1 tsp red chilli flakes
- 1 cup thick yoghurt
- 1/2 tbsp vegetable oil
- 1 tsp cumin
- 1 tsp urad dal
- pinch of hing
- lavash, garlic bread, crackers
- Heat a pan with the oil and cook the pumpkin with a pinch of salt.
- Remove the pumpkin from the pan once they have cooked through, into the serving bowl.
- In the same pan, add oil for the tadka. Once the oil has heated, add the cumin seeds, urad dal and hing. After a few seconds, swirl and add into the pumpkin.
- Once the pumpkin mix has cooled slightly, add the yoghurt, salt and red chili flakes.
- Place in fridge until ready to serve.
- Serve cool with lavash.