Spiced Yogurt and Chickpea Dip (Chana Dahi Dip)

Toast cumin and coriander seeds in a dry skillet over medium heat until fragrant, about 1-2 minutes. Let cool slightly, then grind into a fine powder.

In a food processor, combine the rinsed and drained chickpeas, whisked yogurt, tahini (if using), minced garlic, lemon juice, ground cumin and coriander, red chili powder, amchur powder (if using), and salt.

Process until smooth and creamy. If the mixture is too thick, add a tablespoon of water or more lemon juice until desired consistency is reached. Taste and adjust seasoning if needed.

Heat ghee or oil in a small pan over medium heat. Add mustard seeds and let them splutter.

Add curry leaves and sauté for about 30 seconds until crisp. Be careful as they may splutter.

Pour the hot tempering mixture immediately over the prepared chickpea and yogurt dip.

Gently stir the tempering into the dip.

Transfer the dip to a serving bowl.

Garnish with chopped fresh cilantro and a pinch of red chili flakes, if desired.

Serve immediately with papadums, naan, roti, or vegetable sticks.