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 caloriescarbohydrate: 4.4 gcholesterol: 2.5 mgfat: 1.2 gfiber: 0.4 gprotein: 2.6 gsaturatedFat: 0.5 gservingSize: -sodium: 223.8 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Tomato Raita (Yogurt)
Directions
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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.