Spicy Mango Soup

• 1 tsp ghee (clarified butter)
• 1 tsp whole cumin seeds
• 1 tsp whole coriander seeds
• 1/2 tsp whole fenugreek seeds
• 1/2 tsp whole mustard seeds
• 6 None fresh or dried curry leaves
• 1/2 tsp ground turmeric
• 2 small red chilis
• 1 1/2 tbsp chickpea flour
• 1/2 cup plus 2 tbsp plain yogurt
• 1 large ripe mango, cut away from pit, peeled, and pureed
• 1 tsp black sesame seeds

1. Heat the ghee in a pan, add the whole seeds and toast them for 1-2 mins until they start to pop. Tip them in to a mortar and grind them coarsely with a pestle. Put them back in the pan with the curry leaves, turmeric and 1 whole chili, pierced with a knife. Pour in 2 1/2 cups water. Bring to a boil and simmer 30 mins.
2. Strain the spicy mixture through a fine sieve. Mix the chickpea flour with the 2 tablespoons of yogurt. Put this paste in a pan with the spicy broth, mango puree, and 1/3 cup of the yogurt. Bring to a boil then simmer 5 mins. Season with salt and sugar.
3. Ladle the soup into 4 hot bowls, swirl in the rest of the yogurt then sprinkle with finely sliced red chili and sesame seeds.

ghee, cumin seeds, coriander seeds, fenugreek seeds, mustard seeds, curry, ground turmeric, red chilis, flour, yogurt, mango, black sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/28155 (may not work)