Mint Raita

Yogurt provides the cooling accompaniment to this meal. The fresh herbs combined with the little chickpea flour balls (boondi) make this delightful.

Makes 4 to 6 servings

1 cup boondi (see Note)

1 bunch fresh mint, with stalks Juice of

1 lime

½ cup cilantro, with stalks

1 serrano pepper (deseed for less heat)

2 cups plain yogurt Kosher salt and pepper to taste

Soak the boondi with enough water to cover for about 30 minutes until softened.

While the boondi is softening, blend the mint, lime juice, cilantro and serrano with 1 cup of yogurt at high speed until smooth. Transfer to a mixing bowl and whisk in the remaining yogurt and 1 cup chilled water. Season with salt and pepper.

Squeeze the softened boondi by hand and discard the liquid. Fold the boondi into the mint yogurt mixture. Refrigerate for 1 hour before serving. If the yogurt starts to thicken add a little water to thin it out and adjust the seasoning accordingly.

Note: Boondi is sold in Indian stores. It resembles tiny balls and is made by frying drops of salted chickpea-flour batter. If you have a hard time finding it, substitute 1 cup of boiled potato that has been flaked with a fork.