This recipe is inspired from the Dahi Toast recipe by Priya Krishna and has been adapted to use the ingredients we have in our pantry. We did not, and still don’t, have 30 fresh curry leaves on hand and in this time of shelter-in-place, we made do by replacing it with some bay leaves and lime zest. If you’re looking to try this recipe out but don’t have curry leaves either, some other suggested substitutes include basil, kaffir lime leaves, or lemon balm.
We thought the mustard seeds looked lonely with just the bay leaves and lime zest for company, so we added in a garlic clove and some scallions to jazz it up and give the oil a bit more flavor and body. The yogurt filling is tangy, spicy, and SO good that we’re looking forward to using the extra in a taco, or over some potatoes, or with whatever is for dinner!
- Bread, sliced
For the flavored oil:
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoon whole mustard seeds
- 1 clove garlic
- 3 small bay leaves
- 1 lime, zested
- 1/2 cup scallions, finely chopped
For the yogurt filling:
- 1 cup plain Greek yogurt
- 1/2 medium red onion, finely diced
- 2 serranos, minced
- 1/2 cup cilantro, finely chopped
- Freshly ground black pepper, to taste
- Red chili powder, to taste
- Kosher salt, to taste
- Make flavored oil. Heat the olive oil in a saucepan until warm. Add in the mustard seeds and garlic. Continue cooking over low heat until the mustard seeds are gently popping. Off heat, stir in the bay leaves, lime zest, and scallions.
- Make yogurt filling. Mix together the yogurt, red onion, serranos, and cilantro. Add in the black pepper, chili powder, and salt to taste.
- Assemble sandwiches. Spread a layer of the yogurt filling between two slices of bread.
- Toast sandwiches. In a skillet over medium-high heat, drizzle in a thin layer of oil. In a single-layer, toast both sides of the sandwiches until golden brown. Transfer to plate.
- Garnish. Drizzle the flavored oil over each of the sandwiches, being sure to include the mustard seeds and scallions.