Chana Masala with Raita and Red Onion Pickle
Chana Masala with a fiery chilli oil, served with a cooling Raita and crunchy Red Onion Pickle.
Servings: 4 people
Ingredients
Raita
- ½ a medium cucumber deseeded and grated
- 500g Plain Yoghurt I used plain soya yoghurt
- 2 tsp Cumin Seeds toasted
- 1 Garlic Clove minced
- 1 Lime zested and squeezed
- 1 tsp Mint Sauce
- ¼ tsp Sea Salt
Red Onion Pickle
- 1 ½ tsp Mustard Seeds toasted
- 2 Small Red Onions thinly sliced
- 2 tbsp Red Wine Vinegar
- 1 tsp Maple Syrup
- A pinch of sea salt
- Juice of ½ a lime
Chilli Oil (hot)
- 2 tsp Chilli Flakes
- 2 tsp Cumin Seeds
- 2 tsp Coriander Seeds
- 100 ml Olive Oil
- A large pinch of sea salt
Instructions
Raita
- Mix the yoghurt, cucumber, mint sauce, garlic, lime zest, half the juice and salt.
- Crush half the toasted seeds in a pestle & mortar and stir through the raita. Use the remaining seeds to garnish.
Red Onion Pickle
- Scrunch all of the ingredients together in a bowl to coat the onion then serve.
Chilli Oil (hot)
- Roughly crush the seeds and chilli flakes in a pestle & mortar the stir in the oil and salt. Use sparingly as this is very hot.