Raita with tomato

    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.

    1 person made this

    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

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. 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.

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