Tomato Raita (Yogurt) recipe

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Ingredients

1 teaspoon olive oil
1 teaspoon split Bengal gram (chana dal)
1 teaspoon mustard seeds
⅛ teaspoon asafoetida powder
2 tomatoes, chopped
1 green chile pepper, chopped
2 cups plain yogurt
1 teaspoon salt
1 tablespoon chopped cilantro

Nutrition Info

37.2 calories
carbohydrate: 4.4 g
cholesterol: 2.5 mg
fat: 1.2 g
fiber: 0.4 g
protein: 2.6 g
saturatedFat: 0.5 g
servingSize: -
sodium: 223.8 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the olive oil in a skillet 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 chile pepper 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 yogurt and salt into the mixture. Garnish with cilantro to serve.

Recipe Yield

3 cups

Recipe Note

Delicate tomatoey yogurt dish that you can serve along something spicy. This is my favorite raita recipe of all time. I think it goes particularly well with my crunchy potato curry.

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