• Ingredients: 28
  • Serves: 8

Cucumber-mint raita with large unpeeled english hothouse cucumber, halved, seeded, coarsely grated, plain whole-milk yogurt, chopped fresh mint, ground cumin, of cayenne pepper.

Ingredients

  • 1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated
  • 2 cups plain whole-milk yogurt
  • 1/4 cup chopped fresh mint
  • 1 tsp. ground cumin
  • 1/4 teaspoon plus pinch of cayenne pepper

Spicy Lentil and Radish Sauce (Sambaar)

  • 1 1/2 cups yellow split peas
  • 1/4 tsp. turmeric
  • 4 1/2 cups water
  • 1 tbsp. sambaar powder
  • 1 tbsp. ground coriander
  • 1/2 tsp. minced garlic
  • 2 medium-size onions, cut into 1/8-inch-thick slices
  • 2 cups thinly sliced icicle or daikon radish
  • 2 medium-size tomatoes , pureed with skin or finely chopped
  • 1 tablespoon dry fenugreek leaves, powdered, or 1/3 tsp. ground fenugreek seeds
  • 1 1/2 tsps. coarse salt, or to taste
  • 2 tbsps. light sesame oil or light vegetable oil
  • 4 dry red chili pods
  • 1 tsp. mustard powder
  • 1 tbsp. lemon juice or more, to taste

Curry oil

Minted yogurt

  • 2/3 cup Greek yogurt
  • 2 green onions, thinly sliced
  • 2 tbsps. chopped fresh mint

Soup

For Serving

Directions

  1. Step 1 Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend.

    For this step you will need

  2. Step 2 Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours.

    For this step you will need

  3. Step 3 (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.

    For this step you will need

Nutrition information

Calories 46 Carbohydrates 5 g (2%)
Fat 2 g (3%) Protein 3 g (5%)
Saturated Fat 1 g (7%) Sodium 30 mg (1%)
Polyunsaturated Fat 0 g Fiber 0 g (2%)
Monounsaturated Fat 1 g Cholesterol 8 mg (3%)