Bathua Raita with Tempering
Bathua Raita is a popular North Indian raita made with bathua (also known as chenopodium or pigweed), yogurt, and a blend of aromatic spices. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of protein and calcium, thanks to the yogurt. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
130 kcal
Protein
7 g
Carbs
9 g
Fat
4 g
Fiber
4 g
Ingredients
Bathua leaves
50 gms (50g)
Homemade Yogurt (skimmed milk)
1 small cup (100g)
Cumin seeds
0.5 tsp (2.5g)
Mustard seeds
0.25 tsp (1.25g)
Red chilli Powder
0.5 tsp (2.5g)
Cumin Powder
1 tsp (2g)
Common salt
0.25 tsp (1.25g)
Mustard oil
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Instructions
Preparation
Wash and chop the bathua leaves and set them aside.
Roast Cumin powder.
Cooking Steps
In a bowl, whisk the plain yogurt until smooth.
Heat oil in a small pan over medium heat. Add cumin seeds and mustard seeds and let them splutter.
Add the chopped bathua leaves and sauté for 3-4 minutes until they are cooked and tender.
Add the sautéed bathua leaves to the yogurt and mix well.
Add red chili powder, roasted cumin powder, and salt to taste. Mix well.
Garnish with fresh coriander leaves and serve chilled.