Ingredients:

  • 3 tbsp (45g) chia seeds
  • 1 cup (240ml) unsweetened almond milk
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tsp (2g) mild curry powder
  • 1/4 tsp (1g) ground turmeric
  • 1/8 tsp (0.7g) sea salt
  • 1 tsp (5ml) lemon juice
  • 2 tbsp (30g) shredded cucumber
  • 2 tbsp (30g) shredded carrots
  • 1 tbsp (4g) fresh coriander leaves, chopped
  • 1 tbsp (15g) pomegranate seeds
  • 1 tsp (5ml) ghee
  • 1/2 tsp (2g) mustard seeds
  • 1 pinch (0.1g) asafoetida

Instructions:

  1. Combine the chia seeds, almond milk, Greek yogurt, curry powder, turmeric, and salt in a Mason jar. Whisk vigorously until spices are fully integrated and no dry clumps remain. Stir in the lemon juice.
  2. Seal the jar and shake. Let it sit at room temperature for 10 minutes, then shake again to prevent seeds from clumping. Place in the refrigerator for at least 3 hours or overnight.
  3. For the optional tempering (tadka), heat ghee in a small skillet over medium heat. Add mustard seeds and asafoetida; once the seeds begin to pop, remove from heat immediately.
  4. Pour the warm oil and seeds over the chilled chia pudding. Top with shredded cucumber, carrots, and coriander leaves.