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 favorite 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 whole moong 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 moong 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.
Sauté 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.
Chaats are a favourite snack in the Northern regions of India. But it has become very popular all over now. So here is a chatpata, spicy and a tangy chaat for you made of mathri. It is a healthy, delicious and an yummy evening tea-time snack, that is served, garnished with coriander and bhujia / sev.
I also added some steamed sprouts to give a crunchy texture to the chaat. You may add few roasted groundnuts too, if preferred. So check out the step by step pictorial recipe to prepare it.
- 7-8 mathris
- 1 potato, boiled & mashed
- 1 onion, chopped
- 1 tomato, chopped
- 1/4 cup moong sprouts, steamed
- 1/2 tsp. cumin powder
- 1/2 tsp. jaljeera powder / chaat masala
- 1 tsp. red chili powder or to taste
- 1/2 cup yogurt, beaten with a pinch of salt
- 2-3 tbsp. green chutney
- 2-3 tbsp. tamarind chutney
- 2 tbsp. coriander leaves, chopped
- 2-3 tbsp. bhujia / sev
Place the mathris on a serving dish. Arrange the mashed potatoes, onion, tomato and sprouts over it. Sprinkle the cumin powder, red chili powder and jaljeera powder.
Then add the yoghurt, green chutney and tamarind chutney. Garnish with the coriander leaves and bhujia. Serve as an evening snack.
Place mathris on a serving dish.
Arrange mashed potatoes, onion, tomato & sprouts over it.
Sprinkle cumin powder, red chili powder & jal jeera powder.
Add yoghurt, green chutney & tamarind chutney.
Garnish with the coriander leaves & bhujia. Serve as an evening snack.
