Ingredients : • Hung curd – 1 cup • Salt – to taste • Red chilli powder – ½ tsp • Black pepper powder – ¼ tsp • Turmeric powder – ⅛ tsp • Mustard seeds – 1 tsp • Curry leaves – 6–7 • Carrot, grated – ¼ of a carrot • Lime juice – ½ tsp • Ghee – 2 tbsp (plus more for toasting the bread) • Bread slices – 2 • To garnish: crushed dried curry leaves, pomegranate arils, boondi Method: 1. Blend the hung curd using an immersion blender until smooth and creamy. 2. Mix in the salt, grated carrot, and lime juice. Set aside in a bowl. 3. In a small pan, heat 2 tablespoons of ghee. Add mustard seeds and let them splutter. 4. Add curry leaves and let them crisp. Lower the heat, then stir in red chilli powder, turmeric powder, and black pepper. Turn off the heat immediately to prevent burning the spices. 5. Pour the hot tadka over the curd mixture and mix well. Chill this spiced curd in the refrigerator for 15–20 minutes. 6. Meanwhile, toast the bread slices in a pan with generous amounts of ghee until both sides are golden brown and crisp. 7. Spread a thick layer of the chilled curd tadka mixture over the hot toast. 8. Garnish with crushed dried curry leaves, pomegranate arils, and boondi. #dahitoast #viralrecipe #recipeideas #easyrecipes #meta