Serves: 4
Total Calories: 74

1 teaspoon dry-roasted and coarsely ground cumin seeds
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
3 large scallion, coarsely chopped
1 fresh green chili pepper, such as serrano, stemmed
1/2 cup coarsely chopped fresh cilantro, including soft stems
1 cup firmly packed fresh watercress leaves
2 to 3 cups nonfat plain yogurt, whisked until smooth
1/2 teaspoon salt, or to taste
1 cup finely chopped yellow and red tomato
Freshly ground black pepper, to taste

1. Prepare the cumin seeds. Then, in a food processor or a blender, process together the scallions, green chili pepper, cilantro, and watercress to make a smooth purée.

2. Place the yogurt in a serving bowl and mix in the pureed greens and salt. Pile up the tomatoes in the center. (Do not mix them into the raita.) Sprinkle the roasted cumin and black pepper on top, and 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: 74
Calories from Fat: 0

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