Ingredients:
2 cups plain yogurt
3 tbsp chickpea flour
4 fresh radish, trimmed
2 tsp canola oil
2 tsp sugar
1 tsp salt
Pinch of asafoetida powder
1 tsp whole cumin seeds
1 tsp whole coriander seeds
1 tsp whole mustard seeds
Few curry leaves, fresh or dried
4 whole, dry hot red chillies
4 cloves garlic, chopped
4 slices of fresh ginger, finely chopped
2 cups water
Directions:
Whisk the yogurt in a bowl until smooth.
Put the chickpea flour in a large bowl. Slowly add in the water mixing well while you do so, make sure there are no lumps.
Pour in the yogurt into the chickpea mixture. Stir in the sugar, salt and whole radishes.
Pour mixture into a pan over medium heat. Bring to a boil.
Reduce heat to low and simmer uncovered for 10 minutes.
Remove radishes from the pan and set aside until later.
Heat the oil in a small pan over medium high heat. Add in a pinch of asafoetida. A second later, add in the cumin, coriander, and mustard seeds.
When the mustard seeds start to pop, add in the curry leaves and red chillies.
When the chillies start to darken, add in the chopped garlic and ginger.
Cook the garlic and ginger for 1-2 minutes until the garlic starts to brown slightly.
Stir in the cooked spices into the soup mixture.
Simmer the soup for 5 more minutes.
Remove from heat and strain the soup.
Pour soup into serving bowls. Dice the radishes into small pieces. Top each soup bowl with the diced radish and serve.
