About this recipe: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.
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
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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.
Split Bengal gram (chana dal) and asafoetida powder can be found in Indian/South Asian stores.