Churri- sort of....a yoghurt dip

I was asked to day how do I cope with keeping so busy...my stress relief is cooking or gardening- a type of moving meditation. I tried your traditional seated, not moving meditation in the past but it really is not me...I found it very stressful having to sit still! This really chills me out so I am sticking with it. There are always many roads to a destination!

This started off from a recipe called Churri, but I have changed it a little as I went along. Originally it was much wetter, it is a traditional accompaniment to biriyani...but with a bit of modification it makes a great dip to serve anywhere with crackers, maybe part of a middle eastern mezza with flat breads to dip...or as a side dish with Indian food.
So I will call it
Churri Dip

• 1 teaspoon cumin seed- dry raost them and then pound them [you could use cumin powder but it has not the same level of flavour]
• 1/2 cup chopped mint
• 1/2 cup chopped corriander leaves
• 1/2 cup chopped spring onions

NOTE I think you could try what other fresh, luscious herbs you have to hand...basil perhaps, chives definitely, rocket??? All thngs I would try if I had them to hand.

• 2cm grated ginger root
• 1 or 2 finely chopped green chillis
• 1 finely chopped red onion
• about a chop or so of fresh, thich yoghurt

mix it all together, let it sit in the fridge an hour or so to develop the flavours. [some juice might escape, just drain it off and plate it up to serve.

really yum!!