Raita is an integral part of an Indian menu. It is a yogurt based dish containing some chopped veggies, spices and herbs. It is amazingly healthy and yummy that goes especially well with Biryani, pulao, jeera rice, khichdi, etc.
There are various types of raita that you can dish out with any of your favourite veggie. Here is my version of a Whole Moong Sprouts Raita with some tempering poured over it. Do give it a try and relish with any rice preparation.
- 1 cup sprouts
- 1 cup yoghurt
- salt to taste
- pinch of pepper powder
- 1 tbsp. oil
- 1 tsp. mustard seeds
- 1-2 dry red chilies, broken
- pinch of asafoetida
- pinch of red chili powder
- 1 tsp. split urad dal
- 1 sprig curry leaves
- 1 tbsp. coriander leaves, chopped
Steam the sprouts till they are tender. In a bowl, mix together the steamed sprouts, pepper, yoghurt and salt to taste.
Heat oil in a pan and temper with the dry red and mustard seeds. After it stops spluttering, add the asafoetida, red chili powder, urad dal and curry leaves.
Saute for a few seconds and switch off the flame. Pour this tempering over the prepared raita.
Garnish with coriander leaves and serve as a side dish with any form of rice for a sumptuous meal.