Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Radish | 1/2 cup (58g) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 450 ml yoghurt
- 3 tbsp besan
- 450 ml water
- 2 tsp sugar
- 1 tsp salt
- 3-4 radish
- 1 tbsp oil
- 1 pinch heeng
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2-4 curry leaves
- 4 whole, dried red chillies
- 1 tsp chopped garlic
- 1 ½ tsp chopped ginger
- chopped coriander to garnish
- =
Directions
Whip yoghurt until it turns smooth. Combine besan with water and the yoghurt. Add sugar, salt and radish and bring to a boil over a moderate flame. Simmer for 10 minutes, before removing the radish from the pan and dicing them. In a frying pan, heat oil and add hing, mustard seeds, cumin and coriander seeds. Toss in the curry leaves and the chillies. Finally add the ginger and the garlic. After a few seconds add the spices to the soup. Simmer for 5 minutes. Strain the soup, add diced radish and serve hot garnished with chopped coriander.