Serves: 4
Total Calories: 114

3 cups finely choped mixed fresh vegetables, such as tomato, red and daikon radishes, cucumber, scallion, jicama, and zucchini
1/2 cup finely chopped fresh cilantro, including soft stems
1 tablespoon peeled minced fresh ginger
1 tablespoon grated fresh coconut or shredded unsweetened dried coconut
1 fresh green chili pepper, such as serrano, minced with seeds
1 teaspoon salt, or to taste
2 cups nonfat plain yogurt (do not whisk)
2 teaspoons peanut oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon dried white urad beans (dhulli urad dal)
1 teaspoon , dried yellow split garbanzo beans, (channa dal)
a scant pinch ground asafoetida
2 tablespoons minced fresh curry leaves

1. Place the chopped vegetables in a flat serving dish and mix in the cilantro, ginger, coconut, green chili pepper, and salt. Then lightly fold in the yogurt.

2. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin and mustard seeds they should splutter on contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add both the dals, the asafetida, and the curry leaves, and stir until the the dals are golden, about 1 minute. Transfer the seasonings to the yogurt and swirl lightly to mix, leaving most of it visible as a garnish. Serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 114
Calories from Fat: 26

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Basic Cucumber Pachadis
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Chopped Salad with Yogurt
Creamy Tofu Raita with Fresh Greens
Crispy Urad Dal Croquettes in Yogurt
Crumbled Tofu and Mint Chutney Raita
Crushed Lemon Pickle Raita
Cucumber and Radish Raita
Dried Fruit Raita
Fresh Spinach Raita with Ginger-Lime Pickle
Frozen Spinach Raita
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Mandarin Orange Raita
Mango Chutney Raita
Mango Raita with Fresh Ginger
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Pan-Roasted Eggplant Raita with Sesame Seeds
Potato Raita with Puréed Greens
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Puréed Watercress Raita
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