Raita With Lots of Spices

1. 1

   In a serving bowl put the yogurt and water and stir until smooth.

2. 2

   In a small saucepan put the oil, urad dal, mustard seeds, chana dal, cumin seeds and dried red chili pieces.

3. 3

   Heat over high heat until the mustard seeds have started popping and the dals are light brown.

4. 4

   Remove from heat and quickly stir in the hing and curry leaves.

5. 5

   Add the spices to the yogurt and stir until well mixed.

6. 6

   Stir in your desired vegetables, salt and cilantro.

7. 7

   Let flavors marry in the fridge until serving time.

8. 8

   This will also allow time for the dals to soften up a bit.

9. 9

   If you are making this with boondi, add the boondi right before serving so that it will be crisp.

* Per serving · 4 servings · Values may vary.

No additional tips available.