Total Calories: 204
1. In a mortar and pestle or a spice grinder, coarsely grind all the mustard seeds. Remove to a small non-reactive bowl and mix in a bout 1/2 cup yogurt and the salt. Set aside to ferment at least 4 and up to 12 hours at room temperature.
2. Place the yogurt in a large serving bowl and mix in the fermented mustard seed mixture. Mix in the cucumber and onions. Swirl in the mustard oil, garnish with the cilantro, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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