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     Title: Pomegranate Raita (Spiced Yogurt)
Categories: Condiments, Indian
     Yield: 3 Servings

     1 c  Whole milk plain yogurt;
          - cold
     1 ts Granulated sugar;
          - or to taste
   1/4 ts Roasted cumin powder;
          - heaping
     1 pn Dried mint leaves; scant,
          - crush to dust between
          - hands (optional)
   1/2 ts Chaat masala (a tangy spice
          - mix available in
          - Indian/Pakistani stores or
          - online)
   1/2 ts Black salt (this salt is
          - tangy, substitute with
          - regular)
   1/4 ts Red chilli powder or
          - cayenne; adjust to taste
   1/2 c  Fresh pomegranate seeds; or
          - more/less to taste
          Salt; to taste
          Fresh cilantro leaves;
          - finely chopped

 Beat the yogurt with everything except the pomegranate seeds & salt to
 smooth. I like the raita thick but if you can thin it with little
 water if you like. Refrigerate the yogurt for 20 minutes. Just before
 serving mix in the pomegranate seeds and salt. Sprinkle cilantro.
 Serve.

 Recipe by sanjuro

 Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
 chana-pulao-pomegranate-raita.txt>

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