Bathua Raita | Lamb’s Quarters Yogurt Dip

Bathua Raita | Lamb's Quarters Yogurt Dip

A weed turning into a lovely dish is not unheard of. Mushrooms also fall in category of edible fungi.

Though I have been eating Lamb’s Quarters Yoghurt Dip for as long as I remember, I never knew it was a weed, till I started writing this post. Blogging has taught me so much about so many things and it conitnues to amaze me with the knowledge I can gain.

I digress.

Bathua Raita | Lamb's Quarters Yogurt Dip

You can actually make ahead  Lamb’s Quarters paste ready and stored in refrigerator. Just add it to the curd whenever you want, along with some dry spices and you are good to go. It’s so simple.

Even right now I have few spoonfuls in my refrigerator, ready to be served. :)

Bathua Raita | Lamb's Quarters Yogurt Dip

Bathua Raita | Lamb’s Quarters Yogurt Dip

Ingredients

1 bunch of lamb quarters or bathua leaves
1 cup of curd
¼ cup of water
1 teaspoon of oil
¼ teaspoon of red chilli powder
½ teaspoon of cumin seeds
¼ teaspoon of dried mint leaves
salt to taste

Preparation

1.Clean & wash Lamb’s Quarters bunch very well. Grind it into a paste. Whip the curd until it becomes uniform. Add water. Mix well. Now add 1½ tablespoon of Lamb’s Quarters or bathua paste and salt. Mix well.
2.Heat the oil in a small pan, add the cumin seeds & chili powder. Temper the yogurt mixture with it. Here you can dry roast the spices instead of using the oil. Garnish with dried mint leaves Serve cold and enjoy.

Notes

My mother’s recipe from the repertoire of family recipe.

Store the remaining paste in refrigerator and use whenever required.

You can use Roasted Cumin Seeds if you don’t want to temper with oil or dry roast the cumin.

Adding a lot of Lamb’s Quarters paste will give strong flavour to the dip. So please taste before adding more.