Serves: 4
Total Calories: 70

2 cups finely chopped lamb quarters leaves
2 cups nonfat plain yogurt, whisked until smooth
3 to 4 scallion, green parts only, finely chopped
1/4 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 to 2 teaspoon olive oil
1 fresh green chili pepper, such as serrano, minced with seeds
1 teaspoon cumin seeds

1. Place the leaves in a large saucepan of water to cover over the high heat and bring to a boil. Boil until soft, 4 to 5 minutes. Alternately, cover and cook in a microwave-safe dish on high, 2 to 3 minutes.

2. Let cool. Transfer to a food processor and pulse until coarsely chopped, or chop by hand.

3. Place the yogurt in a serving dish and gently mix in the greens. Add the scallions, salt, and black pepper, and mix again.

4. Heat the oil in small saucepan over medium-high heat and add the chili pepper and cumin seeds they should sizzle upon contact with the hot oil. Quickly add them to the yogurt, swirl lightly 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: 70
Calories from Fat: 10

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