This is a simple, comforting, and protein rich raita. The mint adds to the freshness to this raita and when combined with cooking yogurt and scrumptious beans, this is the satisfying side to any meal. This can be served with any kind of rice or with roti. Also, during the summer, this is one of our best choice to have as a chilled soup.
Both garbanzo beans and yogurt are rich in proteins. The spice level can be adjusted as preferred. Therefore this is an amazing choice to give to kids.
Thus takes very less time to make if you have your garbanzo beans ready. I always have a bag of frozen soaked beans to aid cooking meals quickly. Just pressure cook them and use. Canned beans can also be used and that drastic reduces time. It just takes about 20 minutes to make this if using canned garbanzo beans. When time is a crunch, this raita is easy to make and satisfying. This raita is my go to choice always. If you want to serve this as soup, adjust with water if in case you need a thinner consistency.
It can be said that raita is an integral part of Indian cuisine. It is easy to whip up a raita using what is in hand to make a satisfying and healthy side. This being said, check out some of the raita from this blog.
We are featuring yogurt as the star for the 114th edition of Healthy Wellthy Cuisine. Yogurt can be added in many recipes from starters to dessert. It can be served with grains, or used as a marinade, or in curries and gravies, like in this traditional Morkuzhambu. Try this Curried Eggplant and Chickpea Fatteh which is an amazing starter. Or this strawberry Shrikand, which is a luscious dessert perfect for strawberry season. Mango lassi or Very Beery Lassi, again made with yogurt is the superstar chilled drink that would win anyone’s heart. This raita is one of our favorite and wanted to share the same for this event.
Garbanzo beans - 1/2 cup, dry
Salt - 2/3 tsp
Mint - 1/2 cup, loosely packed
Onion - 1/3 cup, finely chopped
Fresh yogurt - 1 and 1/4 cup
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin - 1/2 tsp
Thai green chili - 2. chopped
Ginger - 1/2 tsp, finley chopped
Asafetida - 1/8 tsp
Soak the garbanzo beans for 6-8 hours. Pressure cook with two cups of water (3 whistles). Cool and drain the water. Set aside.
Heat oil in a pan on medium flame, add the red chilies and mustard. When it splutters add the cumin, ginger, and green chilies. Add the asafetida and continue to fry to 30 seconds.
Add the onions and sauté for 3-4 minutes till it becomes translucent.
Add the garbanzo beans and 1/3 tsp of salt and sauté for 3-4 minutes.