Indian cooking
Indian cooking / Dishes / Ankur ka Raita
Ankur ka Raita (Mung Bean Sprout Raita)

Ankur ka Raita

Mung Bean Sprout Raita
Vegetarian●●●Origin CoastalPrep 20 minutes, plus chilling timeMakes 750ml / 1¼ pints (3¼ cups)

A crisp, refreshing yogurt side dish loaded with crunchy sprouted mung beans and sharp onions, subtly balanced with sugar and aromatic toasted cumin.

raita spices

3.4 gStirred into the beaten yogurt along with the vegetables (step 2)
01
Chilli powder · Lal Mirch Powder
1.3 g½ teaspoon
spice
02
Cumin seed · Jeeraroasted
2.1 g1 teaspoon
spice
Keep combined to stir directly into the yogurt.

Everything else

01
Plain yogurt · Dahi
507 g500 ml
dairy
02
Mung bean sprout · Moong Sprouts
115 g
legume
03
Green chilli · Hari Mirchde-seeded and chopped
6 g1 chilli
vegetable
04
Granulated sugar · Cheeni
4.2 g1 teaspoon
sweetener
05
Onion · Pyazchopped
150 g1 onion
vegetable
06
Salt · Namak
to taste
salt
07
Coriander leaf · Hara Dhaniachopped, to garnish
to taste
herb

Method

  1. Beat 507 g plain yogurt in a mixing bowl until completely smooth.
  2. Fold in 115 g mung bean sprouts, 150 g chopped onion, 6 g chopped green chilli, 4.2 g granulated sugar, the raita spices, and salt to taste, stirring thoroughly to distribute everything evenly.
  3. Scatter coriander leaf over the surface.
  4. Refrigerate for 30 minutes before serving.

Don't have something?

Plain yogurt
  • Yogurt

    Use equal weight, whisked thoroughly until smooth before adding to hot dishes to prevent curdling.

  • Coconut milk

    Use equal weight with 1 teaspoon lemon juice mixed in. Provides rich creaminess in curries, but adds a noticeable coconut flavour.

  • Single cream

    Use 80% of the weight plus a squeeze of lemon juice for acidity. Enriches sauces nicely, though it is richer and less tangy.

Mung bean sprout
Green chilli
  • Chilli powder

    Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

  • Dried red chilli

    Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

Granulated sugar
  • Jaggery

    Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Onion
  • Shallot

    Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.

  • Cabbage

    Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Chilli powder
  • Red chilli powder

    Use 100% of the weight. Provides direct, sharp heat and red colour in equal measure.

  • Kashmiri chilli powder

    Use 150% to 200% of the weight if matching colour, but add a pinch of black pepper or hot chilli if you need equivalent fiery heat.

  • Cayenne pepper

    Use 75% to 100% of the weight. Offers a sharp, clean heat with slightly less earthy depth and less crimson colour.

Cumin seed
  • Ground cumin

    Use 70% of the weight; add with ground spices or sauce bases rather than hot oil tempering, where it scorches quickly and turns bitter.

  • Black cumin seeds

    Use equal weight for oil tempering. Delivers an earthy profile with an additional musky, smoky, and slightly bitter edge.

  • Fennel seed

    Use 60% of the weight for tempering; offers comparable warm aroma, but leans sweet and liquorice-like rather than savoury and earthy.

Coriander leaf
  • Coriander

    Use equal weight finely chopped; this is the exact same fresh herb.

  • Mint

    Use half the weight finely chopped; provides vibrant green freshness, though the flavour profile becomes noticeably cooler and sharper.

Similar dishes

Tadka Dal (Indian Kitchen)
Tadka Dal tastes savoury, gently spicy and slightly tangy, while this dish tastes cool, refreshing and crunchy from yogurt, sprouts and onion.
  • Same: Tadka Dal shares cumin seed, green chilli, onion, sugar, salt and coriander leaf with this dish.
  • Different: Tadka Dal has masoor dal, turmeric, vegetable oil, mustard seed, curry leaf, garlic and tomato, and it is a boiled dal with an oil tempering and tomato tang, while this dish is a no-cook yogurt raita with mung bean sprouts.
Hari Matar ke Kofte
Green Gram Balls in Yoghurt Sauce
Hari Matar ke Kofte is richer, more pungent, and savory, without the crisp crunch and subtle sweetness of this dish.
  • Same: Both dishes use plain yogurt as a primary base seasoned with cumin seeds, green chillies, and chilli powder.
  • Different: Hari Matar ke Kofte is a hot, cooked curry of fried green gram dumplings tempered in oil and ghee with garlic, turmeric, and asafoetida, whereas this dish is a cold, uncooked raita featuring raw sprouted mung beans, onions, and sugar.
Aam Ada Diya Bhaaja Moong Dal
Roasted Split Moong Dal with Galangal
Aam Ada Diya Bhaaja Moong Dal tastes rich, warm, and significantly spicier, completely lacking the cooling, tart creaminess of this dish.
  • Same: Both dishes feature moong beans seasoned with cumin seeds, green chillies, chilli powder, and sugar.
  • Different: Aam Ada Diya Bhaaja Moong Dal is a hot, cooked dal simmered with ghee, milk, turmeric, bay leaf, and galangal, whereas this dish is a cold, uncooked yogurt side mixed with raw onion.
Payatham Parappu Dosa
Green Lentil Pancakes
It is warm, crisp, and savoury with pungent ginger notes, unlike this cool, creamy, and mildly sweet raita.
  • Same: Payatham Parappu Dosa shares the use of mung beans as the primary ingredient, seasoned with cumin seeds, green chillies, and fresh coriander leaf.
  • Different: Payatham Parappu Dosa is a batter griddled in vegetable oil with ginger, curry leaves, and fenugreek seeds, omitting this dish's raw onions, chilli powder, sugar, and yogurt.