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Yield: Yields about 1 cup


  • 1 cup whole-milk yogurt
  • 1/2 tsp. kosher salt; more to taste
  • 2 tsp. vegetable oil
  • 1 tsp. brown mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 tsp. nigella (black onion) seeds (optional)


  • In a bowl, combine the yogurt and salt. Heat the oil in a small pan over medium heat until it shimmers. Add the mustard seeds, cumin seeds and nigella seeds, if using. When they start to pop, remove from the heat and pour the hot oil and seeds over the yogurt. Stir, taste and add salt if needed.


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