Dips & Condiments
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
The Recipe Serves 4
Ingredients
1 cup pumpkin, diced
1/2 tsp oil
1 tsp red chilli flakes
1 cup thick yoghurt
salt
1/2 tbsp vegetable oil
1 tsp cumin
1 tsp urad dal
pinch of hing
lavash, garlic bread, crackers
Instructions
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.
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