Dahi Toast, a bright vegetarian sandwich perfect for summer.

I'd heard of Dahi Toast, and when I saw a recipe in The Washington Post the other day, I gave it a go. Now I'm a convert - what a great sandwich!

This recipe from the Post is adapted from Chetna Makan's version in "Chetna's Healthy Indian Vegetarian".

Ingredients:

1 cup chopped green cabbage

1 medium carrot, grated

1/2 cup chopped red pepper

1 small green chili (Serrano, Thai, or jalapeño) finely chopped (no seeds) you can leave these out if you don’t want the heat.

1/4 cup chopped cilantro leaves

3/4 cup Greek yogurt

Salt and pepper, to taste

Bread for 4 sandwiches (I used sourdough)

Butter

1 teaspoon black mustard seeds

Mix the chopped cabbage, carrot, peppers, cilantro and yogurt in a bowl --- season with salt and pepper. Spread a quarter of the mixture on a piece of bread, and add the second piece of bread to make a sandwich. Put about a tablespoon of butter on a hot skillet, add half the mustard seeds (assuming 2 sandwiches in a skillet). Toast both sides of the sandwich. Enjoy!

Optional, serve with ketchup or cilantro chutney (or both).

Priya Krishna at Bon Appetit's test kitchen share's her family recipe for Dahi Toast in the video below (and she uses sourdough!)

https://www.youtube.com/watch?v=Di4Vdn9e_G0

And here's a link to The Washington Post article - https://www.washingtonpost.com/recipes/grilled-yogurt-sandwiches/17552/