In-between

Quick Spiced Yogurt with Roasted Beet & Pomegranate

Name: Quick Spiced Yogurt with Roasted Beet & Pomegranate
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Ingredients: 1 cup Greek or thick yogurt; 1 tbsp ghee or neutral oil; 1 tsp cumin seeds; ¼ tsp asafoetida (hing), optional; 1 small roasted beet, diced (or 1 cooked beet from a tin); ⅓ cup pomegranate seeds; 2 tbsp roasted chickpea brittle (store-bought) or crushed roasted chickpeas; ¼ tsp chaat masala; Fresh mint, a few leaves; Sea salt to taste

Thick Indian yogurt swirled with toasted cumin oil, topped with roasted beets, pomegranate seeds, and a scatter of crispy chickpea brittle. A light, refreshing pause between lunch and dinner—tangy, sweet, and spiced.

209cal 7gprotein 19gcarbs 13gfat 5min prep 8min cook 2serves

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