2CupsYogurtMore or less based on your preferred consistency
1TeaspoonHimalayan Pink SaltOr to taste
2Green Chili PepperOr to taste
1TeaspoonCumin Seeds
1TeaspoonGarlicChopped
2TeaspoonLime JuiceOr lemon juice
Tempering
1TeaspoonCoconut Oil
1/2TeaspoonMustard Seeds
1TeaspoonChana Dal
1/2TeaspoonCumin Seeds
2Dry Red ChiliOr to taste
1TeaspoonGarlicMinced
1SprigCurry Leaves
Instructions
Wash the raw bananas.
Slice off the top and bottom.
Boil with the skin on. I have used the Instant Pot on High Pressure for 5 minutes. Use the quick pressure release method when done. Peel off the skin and mash with the back of a fork.
Add green chili, cumin seeds, salt, lime juice and garlic to a blender. Blend to a coarse texture. Add the mashed raw banana and yogurt to the blender, and blend once again coarsely. Vary the yogurt based on your preference.
Tempering
Add oil to a small pan. Splutter mustard seeds. Add chana dal, red chilis, garlic, cumin seeds and curry leaves. Allow to roast for a few seconds.
Pour tempering over raita, mix well and serve by itself or with rice.