1 medium red onion, unpeeled
1/8 tsp cumin seeds
1 cup plain low-fat yogurt
1/2 tsp salt
1/4 tsp sugar
Roast onion under a broiler, turning often, until well blistered all over and soft inside, about 15 minutes. Set aside until cool enough to handle. Peel and mince the onion, retaining all the juices.
Toast cumin seeds in a dry skillet until brown and fragrant. Remove to a cutting board and coarsely crush with the back of a spoon.
Whisk together the cumin, yogurt, salt, and sugar. Add the onion and any juices, stir, and taste. Adjust the salt and sugar as needed. Serve at room temperature or cold.
From 5 Ingredients, 5 Dishes by Ruta Kahate