tomato-raita-yogurt

Tomato Raita (Yogurt)

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  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    25 m
vburrito
Recipe by  vburrito

“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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Ingredients

Adjust Servings

Original recipe yields 3 cups

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 37 cal
  • 2%
  • Fat
  • 1.2 g
  • 2%
  • Carbs
  • 4.4 g
  • 1%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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Tzatziki Sauce (Yogurt and Cucumber Dip)

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Cilantro-Mint Raita