Serves: 4
Total Calories: 138

4 to 5 small seedless cucumbers, peeled and finely chopped
1 large tomato, finely chopped
1/2 cup finely chopped fresh cilantro, including soft stems
1/4 teaspoon salt, or to taste
2 cups nonfat plain yogurt (do not whisk)
1 teaspoon peanut oil
1 teaspoon black mustard seeds
1 teaspoon , dried yellow split garbanzo beans, (channa dal)
1/2 teaspoon cumin seeds
2 tablespoons minced fresh curry leaves
pinch ground asafoetida
2 to 3 fresh green chili peppers, such as serrano, cut in half lengthwise and seeded
a few fresh cilantro leaves

1. Place the cucumbers, tomato, cilantro, and salt in a serving bowl and fold in the yogurt until just incorporated.

2. Heat the oil in a small nonstick saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the dal and stir until golden, about 30 seconds, then add the cumin seeds, curry leaves and asafoetida and stir another 30 seconds. Transfer the seasoning into the yogurt bowl and fold in gently. Garnish with the green chili peppers and cilantro leaves, 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: 138
Calories from Fat: 10

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