Moong And Onion Raita

Come Indian summer and raita begins to feel like manna from heaven.

For the uninitiated, ‘raita’ is a yogurt-based accompaniment with Indian meals. Served cold, its digestive, cooling properties are a great counterpoint to the otherwise spicy Indian meal.

There are endless variations to the raita – every region has its specialties, every family has its own spin on it. Here is one raita recipe that I specially like – using moong sprouts and onions.

This raita has very little actual making time but needs some preparatory time. If you know a day before that you’re going this the next day, you can manage very well.

You Need:

• Yogurt – 2 cups
• Moong Beans – 1/2 cup
• Onions – 2, medium
• Tomatoes – 1/2, deseeded and chopped
• Mint leaves – 10 to 15
• Cucumber – 1/2 cup of thin slices
• Green chilli – 1, chopped fine (optional)
• Salt and sugar to taste

How To:

Soak the moong beans overnight, so that they’re soft and edible and just about to sprout, but haven’t sprouted yet. You could make the raita with sprouted moong as well but I prefer it without. Drain and wash well before you use it for the raita.

Slice the onions into thin 1-inch strips. Sprinkle salt, mix and let it stand for 30 minutes. The onions will give off water. Discard the water – now the onion slices are ready for use in the raita.

Whisk the yogurt well with salt and sugar. Add to the yoghurt the moong, onion, tomato and cucumber slices, green chillies and mint leaves. Mix well.

To Serve:

Refrigerate for an hour before serving with biryani, or chapatis and curry.