To make creamy dahi tadka, start by heating mustard oil in a pan. Add cumin seeds and diced onion, cooking for about a minute. Then, incorporate garlic greens and green chilies, cooking on low heat for 2 minutes. Next, add salt, turmeric powder, and degi mirch, cooking for a few seconds before switching off the flame. Finally, mix in the hung curd and top with fresh coriander for a delicious finish.

Yes, creamy dahi tadka is a vegetarian dish as it primarily consists of hung curd and vegetables, making it a great option for those following a vegetarian diet. It's also gluten-free, which makes it suitable for gluten-sensitive individuals.

If you don't have hung curd, you can substitute it with Greek yogurt or regular yogurt. Just make sure to strain the yogurt to achieve a thicker consistency similar to hung curd. This will help maintain the creamy texture of the dish.

To store leftover creamy dahi tadka, place it in an airtight container and refrigerate. It can last for up to 2-3 days in the fridge. When ready to eat, give it a good stir and enjoy it cold or at room temperature.

Creamy dahi tadka pairs wonderfully with steamed rice, roti, or paratha. You can also serve it alongside spicy curries or lentil dishes to balance the flavors. It's a versatile side that complements a variety of Indian meals.