Cucumber, Tomato, and Onion Yogurt Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 cups
- 2 teaspoons vegetable oil
- 1 onion, finely chopped
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 2 cups plain whole-milk yogurt
- 1 tablespoon finely chopped fresh cilantro
Preparation Stir together cucumber, tomatoes, onion, and yogurt. Heat oil in a small heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, cumin, and urad dal, stirring, until mustard seeds begin to pop. Pour oil mixture over vegetables and stir until combined. Stir in cilantro and salt to taste. *Dals are dried legumes. Cooks' note:· You can make pachadi 6 hours ahead and chill, covered.
Preparation Stir together cucumber, tomatoes, onion, and yogurt. Heat oil in a small heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, cumin, and urad dal, stirring, until mustard seeds begin to pop. Pour oil mixture over vegetables and stir until combined. Stir in cilantro and salt to taste. *Dals are dried legumes. Cooks' note:· You can make pachadi 6 hours ahead and chill, covered.
