Serves: 4
Total Calories: 169

1/2 cup Coconut Milk or store-bought
2 cups nonfat plain yogurt (do not whisk)
1 tablespoon peeled minced fresh ginger
1/4 cup finely chopped fresh cilantro, including soft stems
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1/4 cup fresh or frozen grated coconut or unsweetened shredded coconut
1/2 teaspoon salt, or to taste
1 tablespoon peanut oil or coconut oil
3 dreid red chili peppers, such as chile de arbol, with stems
1 teaspoon , dried yellow split garbanzo beans, (channa dal)
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
8 to 10 fresh curry leaves
2 large tomatoes, coarsely chopped

1. Prepare the coconut milk. Then, in a serving bowl, lightly mix together the yogurt, coconut milk, ginger, cilantro, green chili peppers, coconut, and salt. (It should not be smooth)

2. Heat the oil in a small nonstick saucepan over medium-high heat and add the red chili peppers, dal, mustered and cumin seeds they should sputter upon contact with the hot oil, so cover the pan and lower the heat till the spluttering subsides. Quickly add the curry leaves and stir 30 seconds. Add the tomatoes and cook, stirring, until softened, about 2 minutes, then fold everything into the yogurt. 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: 169
Calories from Fat: 56

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Basic Cucumber Pachadis
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Creamy Tofu Raita with Fresh Greens
Crispy Urad Dal Croquettes in Yogurt
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Cucumber and Radish Raita
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Fresh Spinach Raita with Ginger-Lime Pickle
Frozen Spinach Raita
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Ground Lamb 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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