Moong And Onion Raita

Come Indian summer and yogurt begins to feel like manna from heaven. This moong and onion raita uses spiced yogurt to great effect.

For the uninitiated, ‘raita’ is a yogurt-based accompaniment for 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 in advance that you’re going to make moong and onion raita, you can manage to put it together almost effortlessly.

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 chili – 1, chopped fine (optional)
• Salt and sugar to taste

How To Make Moong And Onion Raita:

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 chilies and mint leaves. Mix well.

To Serve:

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

Notes:

Looking for more raita recipes? Try the gloriously green spinach raita or, if fruit is your thing, go for mango raita.