Raita With Lots of Spices |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe can be made with 2-3 diced tomatoes, or fried orkra slices, or diced fried eggplant, or steamed or fried diced potatoes, or one 15 oz. can (rinsed and drained) chickpeas, or boondi, or 1 c. corn and one small diced zucchini that you have steamed until tender. Ingredients:
2 cups yogurt, thinned with |
1/2 cup water |
2 tablespoons oil |
1 teaspoon split white urad dal |
1 teaspoon black mustard seeds |
1 teaspoon channa dal |
1/2 teaspoon cumin seed |
1 dried red chili, broken into 3-4 pieces |
1/8 teaspoon hing |
8 curry leaves |
vegetables, as desired (see above description) |
salt |
chopped fresh cilantro |
Directions:
1. In a serving bowl put the yogurt and water and stir until smooth.
2. In a small saucepan put the oil, urad dal, mustard seeds, chana dal, cumin seeds and dried red chili pieces.
3. Heat over high heat until the mustard seeds have started popping and the dals are light brown.
4. Remove from heat and quickly stir in the hing and curry leaves.
5. Add the spices to the yogurt and stir until well mixed.
6. Stir in your desired vegetables, salt and cilantro.
7. Let flavors marry in the fridge until serving time.
8. This will also allow time for the dals to soften up a bit.
9. If you are making this with boondi, add the boondi right before serving so that it will be crisp.
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