Radish Raita

Yield: 1½ cups

5    ounces (about 6) red radishes, trimmed
1    small (about ¾ ounce) shallot, cut into
      1-inch pieces
½   serrano or jalapeño, seeded (optional)
      and cut into 1-inch pieces
1    cup plain whole Greek-style yogurt
2    tablespoons finely chopped mint, plus
      a few small whole leaves for serving
¼   teaspoon granulated sugar
1    tablespoon lime juice
½   teaspoon kosher salt
2    teaspoons ghee or neutral oil, such as
      grapeseed or sunflower seed oil
½   teaspoon cumin seeds
¼   teaspoon coriander seeds
¼   teaspoon black mustard seeds

Nutritional information per serving (¼ cup):
Calories 62 (53% from fat) • carb. 3g • pro. 4g • fat 4g • sat. fat 2g • chol. 5mg • sod. 112mg • calc. 50mg • fiber 1g

1. Insert the medium shredding disc into the work bowl of the food processor. Shred radishes. Transfer to a dish towel and squeeze out extra moisture. Reserve.
2. Remove the shredding disc and insert the chopping blade. With the machine running on High,drop the shallot and serrano through the feed tube to finely chop. Scrape down the sides of the work bowl. Add the yogurt, shredded radish, mint, sugar, lime juice, and salt and pulse until combined. Taste and adjust for salt.
3. Just before serving, melt the ghee in a small skillet over medium-low heat. Carefully add the cumin seeds, coriander seeds, and mustard seeds and cook for 30 seconds, or until first seeds start to sputter and pop. Remove from heat to cool slightly.
4. Transfer raita to a serving bowl. Drizzle ghee and seeds over and top with mint leaves.
Serve immediately.