Tomato Raita (Yogurt)
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Description
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
- ⅛ 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.
Nutrition Facts
serving: 3 cups
calories: 37.2 kcal
carbohydrates: 4.4 g
protein: 2.6 g
saturated fat: 0.5 g
cholesterol: 2.5 mg
sodium: 223.8 mg
fiber: 0.4 g
sugar: 3.7 g
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