Spicy Yoghurt Dip

Spicy Yoghurt Dip
Dietary: Vegan, Gluten Free
Serves: 4
Ingredients:
- 250ml soya yoghurt
- 1 tsp vegetable ghee or oil
- 1 red chilli, deseeded and finely chopped
- ¼ tsp kalongi/nigella seeds
- ¼ tsp cumin seeds
- a few curry leaves
- 1 tsp lemon juice
- pinch of salt
Method:
- Spoon the yoghurt into a serving bowl.
- Heat the ghee, add the chilli, kalonji seeds, cumin seeds and curry leaves.
- Stir until the seeds start popping and smelling fragrant, but be careful they will burn easily.
- Decant into he yoghurt and stir in.
- Add the lemon juice, and season to taste.