Tomato Raita (Yogurt)

Ingredients

• 0.1 teaspoon asafoetida powder 
• 1 tablespoon cilantro leaves chopped
• 1  chile pepper green chopped
• 1 teaspoon mustard seeds 
• 1 teaspoon olive oil 
• 2 cups yogurt plain
• 1 teaspoon salt 
• 1 teaspoon bengal gram flour split (chana dal)
• 2  tomatoes chopped

Equipment

• frying pan

Directions

1. Heat the olive oil in a skillet over medium heat; fry the chana dal, mustard seeds, and asafoetida powder in the hot oil until the mustard seeds pop and the chana dal turns golden brown, 2 to 3 minutes. Stir the tomatoes and green chile pepper into the mixture; cook until the tomatoes are tender, about 7 minutes.
2. Remove from heat and allow to cool for a few minutes; stir the yogurt and salt into the mixture.
3. Garnish with cilantro to serve.