Spicy Mango Soup - cooking recipe

Ingredients

1 tsp ghee (clarified butter)
1 tsp whole cumin seeds
1 tsp whole coriander seeds
1/2 tsp whole fenugreek seeds
1/2 tsp whole mustard seeds
6 None fresh or dried curry leaves
1/2 tsp ground turmeric
2 small red chilis
1 1/2 tbsp chickpea flour
1/2 cup plus 2 tbsp plain yogurt
1 large ripe mango, cut away from pit, peeled, and pureed
1 tsp black sesame seeds

Preparation

Heat the ghee in a pan, add the whole seeds and toast them for 1-2 mins until they start to pop. Tip them in to a mortar and grind them coarsely with a pestle. Put them back in the pan with the curry leaves, turmeric and 1 whole chili, pierced with a knife. Pour in 2 1/2 cups water. Bring to a boil and simmer 30 mins.
Strain the spicy mixture through a fine sieve. Mix the chickpea flour with the 2 tablespoons of yogurt. Put this paste in a pan with the spicy broth, mango puree, and 1/3 cup of the yogurt. Bring to a boil then simmer 5 mins. Season with salt and sugar.
Ladle the soup into 4 hot bowls, swirl in the rest of the yogurt then sprinkle with finely sliced red chili and sesame seeds.