Tomato Raita (Yogurt)

1 teaspoon olive oil

1 teaspoon split Bengal gram (chana dal)

1 teaspoon mustard seeds

⅛ teaspoon asafoetida powder

2 tomatoes, chopped

1 green chile pepper, chopped

2 cups plain yogurt

1 teaspoon salt

1 tablespoon chopped cilantro

Heat the olive oil in a skillet over medium heat; fry the chana dal, mustard seeds, and asafoetida powder in the hot oil until the mustard seeds pop and the chana dal turns golden brown, 2 to 3 minutes. Stir the tomatoes and green chile pepper into the mixture; cook until the tomatoes are tender, about 7 minutes. Remove from heat and allow to cool for a few minutes; stir the yogurt and salt into the mixture. Garnish with cilantro to serve.