← Back to Search Results
Indian
Chickpea Raita

Photo by: Joseph De Leo
Comments: 2
 

Recipe

It’s worth your while to seek out a yogurt that’s not overly processed for this raita (and, for that matter, any other use); national brands often add thickeners to their yogurts, which significantly change the yogurt’s natural consistency. If they’re all that’s available to you, just whisk the yogurt with a little water to thin it out.

Yield: 2½ cups
Prep time: 10 Minutes, With Cooked Chickpeas

Ingredients

  • 1½ cups plain yogurt, preferably full fat
  • 1 cup cooked chickpeas, drained (canned are fine)
  • 1/4 cup minced cucumber (leave the skin on if it’s unwaxed)
  • 1/4 cup minced red onion
  • 1 teaspoon sugar
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground mustard
  • 1 teaspoon crushed red pepper flakes, or to taste
  • Salt and black pepper

Directions

1. Combine the yogurt, chickpeas, cucumber, onion, sugar, cumin, and mustard in a bowl.

2. Add red pepper flakes, salt, and pepper to taste and serve immediately.

Notes

The Salsa called Raita: Chutney has well-deserved and widespread fame, but the lesser-known raita, a cooling side dish that combines aspects of salad, salsa, chutney, and sauce, is just as frequently served as an accompaniment to Indian meals. (There are similar preparations in the Middle East—think of tzatziki, the Greek preparation of yogurt and cucumber.)

Raita is almost always tart, because it’s yogurt based; this means it’s usually cooling, too, though it may be spicy as well. Usually there is a component of herbs and spices, and sometimes the sourness is balanced by sweetness. The Chickpea Raita is a good basic raita, but you could just as easily prepare the dish made with tomato, chile, and cilantro or mixed cut-up vegetables and cumin or cooked cubed potatoes and minced chiles. You get the idea.


© 2005 Double B Publishing, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings and includes 1/2 teaspoon of added salt.

47kcal (2%)
52mg (5%)
1mg (2%)
14mcg RAE (0%)
100mg
11mg
2g
2g
1g
6g
5mg (2%)
183mg (8%)
1g (4%)
1g (2%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • LynnLeslie

    04.02.14 Flag comment

    It is 1/4 cup of each.

  • Jotenef

    06.03.10 Flag comment

    4 cups of cucumber??? 4 cups of onion???
    Are you sure?

 

Explore Cookbooks on Cookstr

amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
in-the-kitchen-with-david In the Kitchen with David
by David Venable
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
good-to-the-grain Good to the Grain
by Kim Boyce
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?