Wednesday, July 7, 2010

Gajar ka raita (carrot raita)

I love dals, and today I found the perfect compliment for them in carrot raita. Its coolness counterbalances the spicy heat of the dal, and if you serve it with chapatti—perfection. What a spectacularly wholesome meal this is!

My recipe came from Madhur Jaffrey's World Vegetarian, but there's a very similar one here—I've made adjustments to veganize it and to use Madhur Jaffrey's method, but of course you can compare them and do what seems best to you.

Gajar ka raita (carrot raita)
Makes 2 1/2 cups

2 tbsp peanut oil
1/2 tsp cumin seeds
1 cup grated carrots
1 green chili, finely chopped
1/2 tsp salt, or to taste
1/2 tsp freshly ground black pepper
2 cups soy yogurt (I used Bryanna's Bulgarian-style tofu yogurt; see sidebar for recipe)

Heat the oil in a medium frying pan; when hot, add the cumin seeds and fry for five seconds. Add the grated carrots and stir fry a further 15 seconds. When cool, mix with the yogurt and remaining ingredients and taste for salt. Serve chilled or at room temperature.

The dal is also from World Vegetarian, and is there called Saag vali moong dal (Hulled and split mung beans with spinach). It's a very common combination, and here's something very similar to what I did:

4 comments:

  1. That looks so yummm. I want to try that carrot dish. I have lots of carrots, hmm. Great dinner!

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  2. Very interesting...I'd like to see an 'after' picture of the Raita.

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  3. Thanks, Carissa, it was easy to make and so good.

    Shenandoah, the raita is the pale glop in the center of the top picture. I have to get better at taking pictures of Indian food, and pay attention to my critics who claim that for some dishes colored plates would be more appealing...

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  4. Okay, I'm lookin' and I don't see no pale glop. Still looks good tho.

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