10 METHOD: • In a large bowl, take curd and salt. • Whisk and mix well, making sure the texture is smooth. Keep aside. • In a pan, heat LITE HOUSE Rice Bran Oil and sauté the garlic cloves until it turns golden brown. • Add cumin, mustard, a pinch of hing, dried red chillies and a few curry leaves. • Splutter the tempering, making sure to keep the flame on medium. • Turn off the flame and add cumin powder, coriander powder, turmeric and chilli powder. • Sauté until the spices turn aromatic. • Pour the tempering over curd and mix well. • Also add chopped coriander and combine everything well. • Finally, enjoy dahi tadka with roti or paratha. F R OM T H E K I T C H E N O F Kohinoor Ali Bronze Director Kanpur Dahi Tadka Prepared by Kohinoor Ali • 2 cups curd • ½ tsp salt • 2 tbsp LITE HOUSE Rice Bran Oil • 10 cloves garlic, chopped • 1 tsp cumin • ½ tsp mustard • A pinch of hing • 2 dried red chillies • A few curry leaves • ¼ tsp cumin powder • ½ tsp coriander powder • ¼ tsp turmeric • 1 tsp chilli powder • 2 tbsp coriander, finely chopped INGREDIENTS: