Preparation / Directions:
Put yogurt in a small bowl. Whisk until creamy and smooth. Heat oil in a small 1 1/2 qt. pot over medium flame until hot, add cumin seeds and remove pot from the flame. Pour over yogurt and stir in. Return yogurt and oil to the same pot, add salt, pepper, ginger, green chilies, and prepared congee. Heat slowly over medium heat, stirring constantly in one direction. Do not let it boil. When heated through, remove from heat. Put in small bowls and serve hot for breakfast or as a light lunch. You may also serve this dish cold, with some finely diced cucumber added just before serving.
Makes about 2 cups
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