Jan 25, 2014
Raita, pronounced rāytā , is an Indian condiment which can be used as a sauce, a dip or a salad. It is traditionally smothered in yogurt. I made a cashew-based sauce instead and the result was yum! The cashews add a slight natural sweetness to the dish which is a great compliment to the tangy onion and the aromatic cumin.
The fresh combination of flavors in this humble dish will blow your mind. If you’ve never tried it, you’re in for a delicious treat. It’s simple to put together, too, and is a perfect companion to any Indian meal. I made it to go along side some warming, red lentil dal and it was truly delightful!
|Nope, no beans in there! I was in such a rush to get this served that I left them out until after the photo shoot!
A light and fresh Indian salad!
- 1 cup diced tomato
- 1 cup diced cucumber
- 1 can garbanzo beans, drained (I use Eden brand)
- 1 small red onion, diced
- ¼ cup fresh, chopped cilantro
- 1 tsp ground cumin
- ½ tsp ground black pepper
for the sauce
- 1 cup raw cashews
- 2 cups water
- 2 tsp miso paste
- juice of ½ lemon
- Mix all the salad ingredients together.
- Blend the sauce ingredients, preferably in a high powered blender. If you don't have a high powdered blender, be sure to soak the cashews for about 3 hours before blending.
- Combine the sauce with the salad ingredients and serve with some freshly chopped cilantro and cracked black pepper.