Serves: 4
Total Calories: 149

3 small russet potatoes
2 small beets
1 tablespoon sesame seeds
1 teaspoon cumin seeds
2 cups nonfat plain yogurt, whisked until smooth
1 to 2 tablespoon fresh lemon juice
1 tablespoon peeled minced fresh ginger
1 teaspoon sugar
1/3 teaspoon salt, or to taste

1. Place the potatoes and beets in a small saucepan with water to cover and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until tender, about 15 minutes. Remove from the heat, let cool, then peel and chop them finely.

2. While the beets and potatoes are cooking, place the sesame and cumin seeds in a small nonstick saucepan and dry-roast over medium-high heat until they are fragrant and a few shades darker, about 2 minutes. Let cool, and then grind coarsely in a mortar and pestle or a spice grinder.

3. Place the yogurt in a large serving bowl. Mix in the lemon juice, ginger, sugar, slat, and half of the sesame seeds. Mix in the potatoes and fold in the beets. Sprinkle the remaining sesame seeds and the cumin seeds on top and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 149
Calories from Fat: 0

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