Bhuna Pyaz ke Raita Recipe
Bhuna Pyaz ke Raita
Roasted Onion Yogurt Dip/Condiment
Submitted By: Taz

Ingredients:

1 Cup Plain Yogurt (Dahi)
1 Medium Red Onion (Pyaz)
1 Fresh Green Chile (Hari Mirch) - seeded and minced
1 Tbs Fresh Coriander Leaves (Dhania Patta) - fine chopped
¼ tsp Cumin Powder (Jeera Podi)
¼ tsp Coriander Powder (Dhania Podi)
Kosher Salt (Namak) to taste

For Tadka (Tempering):
½ tsp Black Mustard Seeds (Rai)
¼ tsp Split Skinless Black Lentils (Urad Dal)
1 Dried Red Chile (Lal Mirchi) - seeded and broken in half
3-4 Fresh Curry Leaves (Kaddi Patta) - amount to taste
⅛ tsp Asafoetida Powder (Hing)
2 tsp Oil - can use canola, vegetable, grape seed, rapeseed, safflower, or sunflower oil

Preparation:
  1. You have two choices here: you can either oven roast or flame roast your onion -                                                                                                                                                                                                     OVEN ROASTING: Preheat oven to 450ºF and place oven rack at lowest possible level - Cut your        onion in half (DO NOT REMOVE SKIN) and lightly brush all over with a neutral flavored oil              (vegetable, canola, grape seed, rapeseed, etc.) - Place the onion halves cut side down on a foil            lined   baking sheet - Place on the lowest rack and allow to roast until tender and browned (apx      30   minutes) - Remove from oven and allow to cool until easily handled - Continue to Step 2                                                                                                                                                                 FLAME ROASTING: Turn your gas burner to a medium-low flame - Place the onion directly in the      flame and allow to roast (turning frequently) until all sides are charred and blackened - Remove      from flame and allow to cool until easily handled - Continue to Step 2                                           
  2. Once the onion has cooled to the point that you can easily handle it, remove the outer skin and slice or chop into small pieces - Set aside until needed
  3. Place yogurt in a medium/large nonreactive mixing bowl and whisk until smooth
  4. Add the cumin powder, coriander powder, ground pepper, and salt to taste (apx ½ tsp) - Whisk to thoroughly combine
  5. Fold in the roasted onion, green chile, and coriander leaves until thoroughly combined
  6. Heat oil until shimmering in a small skillet over medium heat
  7. Once oil is hot, add mustard seeds and sauté until mustard seeds crackle (apx 30 seconds) - Add urad dal, dried red chile, curry leaves, and asafoetida - Continue to sauté until lentils are golden and leaves are wilted and darkened (apx 2-3 minutes) 
  8. Pour over raita and mix until thoroughly combined
  9. Cover and chill in refrigerator for 30-60 minutes to allow flavors to meld
  10. Serve alongside biryani or pulao, with bread as a snack, over steamed basmati rice, alongside any grilled dishes, or as part of any Indian meal
Can be stored refrigerated in an airtight container for up to 1 week

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