Raita with tomato
(1)
20 min
A refreshingly different raita made with tomatoes and yoghurt. Natural yoghurt is mixed with tomatoes, chana dal, mustard seeds, asafoetida and green chilli. Serve alongside something hot and spicy.
vburrito
1 person made this
Ingredients
Makes: 750 ml
- 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 chilli, chopped
- 475ml natural yoghurt
- 1 teaspoon salt
- 1 tablespoon chopped coriander
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- Heat the olive oil in a frying pan 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 chilli 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 yoghurt and salt into the mixture. Garnish with coriander to serve.
Ingredients
Split Bengal gram (chana dal) and asafoetida powder can be found in Indian/South Asian stores.
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