Food52 Editorial Lead, and cookbook expert, Brinda Ayer (@brindayesterday on Instagram) is here for an episode of Brinda Cooks the Books. This time she’s featuring a Dahi Toast recipe from Priya Krishna's book “Indian-ish." It’s a comforting, vegetarian-friendly, dish that Priya and her family make at home all the time—and now Brinda does, too! Join Brinda on this culinary journey and then head over to Food52 to GET THE RECIPE ►►https://f52.co/3gObLFoINGREDIENTS 1/4 cup extra-virgin olive oil, plus more for cooking the toasts1 1/2 teaspoons black mustard seeds3 sprigs fresh curry leaves, stripped (24 to 30 leaves)1 cup low-fat plain Greek yogurt1/2 medium red onion, finely diced1/2 cup finely chopped fresh cilantro (stems and leaves)2 small Indian green chiles or serrano chiles, finely chopped1 teaspoon kosher salt, plus more to taste1/2 teaspoon freshly ground black pepper, plus more to tste1 pinch red chile powder (like cayenne), plus more to taste12 large slices white sourdough breadKetchup, for serving (optional)Cilantro chutney, for serving (optional)SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
