Chickpea Raita Recipes
CHICKPEA RAITA
Half a can of chickpeas left over from the Moroccan-Style Lamb and Carrots gets new life in this raita flavored with toasted cumin and fresh mint. Serve this cool Indian condiment with naan or crisp flatbread; it also tastes great with grilled lamb or chicken.
Provided by Lillian Chou
Time 40m
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Stir together ingredients with 1/4 teaspoon each of salt and pepper and chill, covered, at least 30 minutes and up to 1 day. Season with salt.
QUICK CHICKPEA RAITA
One of my inventions. This is a very quick raita to put together. This recipe can be served with northern Indian or Middle Eastern foods. A good way to add protein to a vegetarian meal.
Provided by Andtototoo
Categories Asian
Time 7m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- In a serving bowl put the yogurt.
- Add the water and stir to blend. If you like an extra thick raita, either reduce the water or leave it out all together.
- Stir in the garlic powder, mint and salt.
- Add the chickpeas and mix until everything is well blended.
- Cover and chill in the fridge to allow time for the flavors to marry before serving.
- Optional: If you have the time, lightly fry the rinsed and drained chickpeas for about 5 minutes in 1 Table. of oil, before letting them cool and adding them to the recipe.
Nutrition Facts : Calories 172.5, Fat 4.3, SaturatedFat 2.2, Cholesterol 12.7, Sodium 326.2, Carbohydrate 26, Fiber 4.2, Sugar 4.6, Protein 8.1
RAITA
Raita is salad, relish, dip, and side dish in one. Yogurt-based, it usually includes something sharp to balance the sour blandness: onion, spices, mustard, even chiles. (It's most closely associated with India, but similar mixtures are made in the Middle East.) The recipe here is the basic foundation of many raitas and is usually not eaten as is but added to according to preference. There are infinite variations, of which the ones that follow are among the most popular. All balance spicy curries well but are also good eaten on their own or as a dip for flatbreads, like those on pages 559-565.
Yield makes 4 servings
Number Of Ingredients 5
Steps:
- Whisk the yogurt until smooth and creamy. If it remains thick and stiff, thin it with a little water and continue whisking.
- Stir in the sugar, cumin, mustard, and salt, along with any of the combined ingredients that follow.
- Stir 1 large cucumber, peeled, seeded, and diced, and 1/4 cup chopped fresh mint leaves into the yogurt. Season to taste with black pepper and salt if necessary.
- Stir 1 large tomato, cored, seeded, and diced, 1 onion, peeled and diced, and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt. Garnish with 2 tablespoons chopped fresh cilantro leaves and season to taste with cayenne or pure chile powder, like ancho or New Mexico.
- Stir 1 cup diced fresh vegetables, like bell pepper, celery, radish, or fennel, into the yogurt. Season to taste with black pepper and garnish with 2 tablespoons chopped fresh cilantro leaves.
- Stir 1/2 cup cooked, peeled, and diced beets and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt. Season to taste with black pepper and garnish with 2 tablespoons chopped fresh cilantro leaves.
- Stir 2 potatoes, cooked, peeled, and diced, and 1 small hot green chile, stemmed, seeded, and minced, into the yogurt. Season to taste with hot paprika and garnish with 2 tablespoons chopped fresh cilantro leaves.
- Stir 1 cup cooked or drained canned chickpeas and 1 teaspoon hot red pepper flakes into the yogurt. Season to taste with black pepper.
- A sweet raita, good with very spicy dishes: Omit the sugar and substitute about 1 teaspoon garam masala (page 594) or curry powder for the cumin and mustard. Add 1/4 cup dried shredded unsweetened coconut and 2 ripe bananas, peeled and not-too-thinly sliced. Add chopped fresh mint leaves and a little bit of cayenne, or to taste.
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