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Raita With Lots of Spices

By Andtototoo!

Added June 12, 2007 | Recipe #234304

Categories: Salad Asian Indian

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Total Time:

Prep Time:

Cook Time:

25 mins

20 mins

5 mins

Andtototoo!'s Note:

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.

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Ingredients:

Servings:

Units: US | Metric

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.