Dahi Sandwich

Name: Dahi Sandwich
Ingredients: 4 slices of sourdough; 150g or so of natural greek yoghurt; 1 fresh chilli or the amount you personally like; 1 tablespoon of chopped fresh coriander; salt and pepper; 1 tblsp mustard seeds; 3 pieces of peeled lemon rind; 8 – 10 fresh curry leaves; generous glugs of mild olive or canola oil

Dahi Sandwich

Course: Recipes, Main

Servings

servings

This. Is. Genius.

I love the combination of spicy yoghurt that turns into a thick curd sandwiched between two fried slices of sourdough. Serve with peppery greens, a shiny ripe tomato bursting with earthy flavour, and the mustard seeds on top and you have a fabulous – and fairly quick – lunch.

INGREDIENTS

4 slices of sourdough
150g or so of natural greek yoghurt
1 fresh chilli or the amount you personally like
1 tablespoon of chopped fresh coriander
salt and pepper
1 tblsp mustard seeds
3 pieces of peeled lemon rind
8 – 10 fresh curry leaves
generous glugs of mild olive or canola oil

Directions

Start by frying the mustard seeds. Heat the oil until it’s pretty hot and then throw in the mustard seeds. I love mustard seeds so I usually put in more than the prescribed amount.
Allow to fry for a minute and then throw in the curry leaves and the lemon rind. It’ll crackle and pop.
Take it off the heat and set aside.
In a frying pan, heat some more oil. Mix the yoghurt, chilli, salt and pepper and coriander. Spread a generous amount on your first slice of bread.
Place the second slice on top.
Place the sandwich in the frying pan and allow to fry until golden – don’t press down too much or the yoghurt will splay out!

When it’s golden underneath carefully flip it over and fry the other side.
When cooked, place on a plate and drizzle over the mustard seed – curry leaf mix and serve with peppery greens and your delicious tomato.

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