• 1¼ pt (720 mils) yoghurt or curd (dahi)
• 1 teaspoonful salt
• 1 teaspoonful red pepper (degi mirch)
• 1 teaspoonful black cumin seeds (kala zeera)—optional
• 1 teaspoonful garam masala

Whip the curd. Add the spices mentioned above only when it is about to be served. If the yoghurt or curd is kept long after adding spices it turns sour quicker than if they are not mixed.