1½ cups plain low fat yogurt
2 tablespoons reduced fat sour cream
½ cup mint leaves, thick stems removed
1/8 teaspoon ground black pepper
Â¼ teaspoon salt, adjust to taste
Â¼ cup water
1½ teaspoons vegetable or canola oil
½ teaspoon cumin seeds
1/8 teaspoon crushed red pepper
Â¼ teaspoon black mustard seeds (optional), available at Indian grocery stores
1. In a blender, add yogurt, sour cream, mint, black pepper, salt, and water. Puree until smooth. Transfer to a serving bowl.
2. Add oil to a small pan and heat over medium high heat. Add cumin seeds, crushed red pepper, and black mustard seeds (if using) and cover pan. When cumin seeds begins to sizzle and give off an aroma (and black mustard seeds, if using, begin to pop) remove from heat. Uncover pan and add to yogurt mixture. Mix until combined.
Serving Suggestion: Serve as an accompaniment to any spicy main dish.