Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
2 cups
Level:
Easy

Ingredients

Directions

Have ingredients measured and nearby before beginning. Heat oil in a small skillet over high heat. Add mustard seeds. (They will begin popping immediately so have a cover close at hand for escaping seeds.) Cook until popping stops.

Lower heat, add cumin seeds, and cook until they turn golden, about 1 minute. Stir in garlic for 10 seconds, then ginger for 10 seconds more, and remove from heat. Stir in turmeric, paprika, pepper flakes, and salt. Mix spices and yogurt in a bowl. Chill before serving.

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