Tomato Raita (Yogurt)

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 37 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 0

Other stories that may interest you