Cucumber Raita

Cucumber Raita

SERVES 3 - 4

This is lovely as a cooling side dish. Great for the summer time and for pregnancy.

I like to serve with a rice dish, quinoa dish or a lentil soup.

(Avoid serving with fruit or meat)

DOSHAS

Vata - This is good for vata!

Pitta - This is good for pitta - if you are feeling hot you can skip the jalapeno and/or hing.

Kapha - Can add extra chili and hing but skip hemp. Take in moderation for kapha.

INGREDIENTS

• 1 cucumber

• 1/2 cup yogurt

• 1/3 cup peanuts, crushed (I used a mortar and pestle)

• 1 tbsp hemp seeds

• 2 tsps ghee

• 1/2 tsp cumin seeds

• 1/2 chili (thai chile or jalapeno), deseeded and diced finely

• pinch of hing

• 1 - 2 tbsps fresh herb such as cilantro and/or mint - chopped finely

DIRECTIONS

1. Peel the cucumber and finely grate using a grater. Put grated cucumber in a small bowl then strain cucumber juice out from the shredded cucumber. (I use my hands and squeeze the juice out).

2. In a medium bowl add the strained cucumber, yogurt, crushed peanuts and hemp seeds.

3. Heat ghee in a small pan on medium heat. Add the cumin seeds and chili. Once seeds pop add hing. Heat until fragrant (1 - 2 minutes) then add mixture to the yogurt bowl.

4. Top with fresh herbs and salt to taste.