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Yogurt and cumin dip

Mike Robinson from Safari Chef with Mike Robinson
This dreamy dip from Mike Robinson is a delight to dunk in to and a doddle to make - and is sure to become a regular in your repertoire

Yogurt and cumin dip

Method

1. Place the cumin seeds in a small saucepan over a low heat and gently toast them until they begin to 'pop' and give off a nutty, spicy aroma. Transfer them to a bowl.

2. Add the yoghurt, lime or lemon juice and stir in the coriander. Serve with bhajias.

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Serves: 6

Prep: 5 min
Cook: 2 min

Ingredients
1 tbsp Cumin seeds
400ml plain yogurt
juice of 1/2 lemon or lime
large handful of Coriander, finely chopped
salt and fresh ground black pepper