PREPARATION

1. Heat 1 teaspoon olive oil in a pan, add 1/2 teaspoon cumin, 1/2 teaspoon garlic and saute till it turns golden brown in color.

2. Add 1/4 teaspoon green chili, 45 grams fenugreek leaves and saute well on high heat.

3. Then, add 1/2 teaspoon sugar, 1/4 teaspoon salt and mix well. Cook for another one minute.
4. Take it off from the heat and keep aside for few minutes to cool.

5. In a bowl, add 300 grams yogurt, cooked methi, 1/4 teaspoon black salt, 1 teaspoon lemon juice and mix well.

(For Tempering)

1. Heat 2 teaspoons olive oil in a pan, add 1/2 teaspoon garlic and saute till it turns golden brown in color.

2. Add 1/4 teaspoon black pepper and stir well.

3. Pour this tempering over the raita and serve.