CUCUMBER RAITA

Makes 1 1/2 cups, 10 minutes

INGREDIENTS

• 1 medium cucumber, peeled and grated

• 2-3 tbsp plain organic yogurt (use non-dairy if avoiding dairy)

• 1 tsp ghee

• 1/2 tsp mustard seeds

• 1 tbsp fresh basil or mint leaves, chopped

• Salt to taste

DIRECTIONS

1. Add grated cucumber, yogurt, and salt to a medium mixing bowl. Set aside.

2. In a small saucepan, heat the ghee over medium heat. Add the mustard seeds and heat until they pop.

3. Once mustard seeds poop, remove from heat, add the fresh basil/ mint to the hot ghee.

4. Immediately add the ghee tempering to the bowl with the cucumbers and yogurt. Serve as a condiment to any dish!

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Notes

• Super quick and easy chutney that you can put on almost anything.

• I love it on kitchari, in wraps, in grain bowls, tacos, rice dishes, the mung bean pancakes (see recipe), a sour cream replacement in burritos - YUM