Salad dressings & dips
Spinach raita
Try this clean, lightly flavoured sauce with dal and rice for a quick an healthy Indian-style vegetarian supper. By adjusting its thickness (add more spinach) you can also have this as a dip with crudités or pitta, or as part of a sandwich filling.
Ingredients
- 1 tsp mustard seed (black)
- 1 tsp cumin seeds
- 300g spinach, washed and stems removed
- 2 garlic cloves, crushed
- 440ml yoghurt
- zest and juice of 1 lemon
- salt and pepper
Method
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Step 1
'Dry fry' mustard and cumin seeds in a frying pan until they pop. Remove from heat.
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Step 2
Blanch spinach quickly in boiling water, refresh, drain and squeeze out excess water. Chop spinach finely.
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Step 3
Add garlic, spinach, lemon zest and juice, spices, and salt and pepper to the yoghurt.
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Step 4
This is a good accompaniment to most curries (apparently our national dish nowadays) or with grilled lamb/chicken and saffron rice.