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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Delicate tomatoey yogurt dish that you can serve along something spicy. This is my favorite raita recipe of all time. I think it goes particularly well with my crunchy potato curry. Ingredients:
1 teaspoon olive oil |
1 teaspoon split bengal gram (chana dal) |
1 teaspoon mustard seeds |
1/8 teaspoon asafoetida powder |
2 tomatoes, chopped |
1 green chile pepper, chopped |
2 cups plain yogurt |
1 teaspoon salt |
1 tablespoon chopped cilantro |
Directions:
1. Heat the olive oil in a skillet over medium heat; fry the chana dal, mustard seeds, and asafoetida powder in the hot oil until the mustard seeds pop and the chana dal turns golden brown, 2 to 3 minutes. Stir the tomatoes and green chile pepper into the mixture; cook until the tomatoes are tender, about 7 minutes. Remove from heat and allow to cool for a few minutes; stir the yogurt and salt into the mixture. Garnish with cilantro to serve.
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