As we use sprouted fenugreek seeds for this dish, you would need to soak the fenugreek seeds in water the day before. The sprouting process will need approximately 24 hours, so if you want to eat this dish for breakfast, start the preparations the morning before.

Wash the seeds, put them in a bowl and cover them well with water to leave them over the day. For sprouting, the seeds need it cozily warm but normally a usual room temperature is fine. In the evening, take out the water, wash the sprouted seeds and wrap them in a cotton kitchen towel. The towel will get wet in this process, which is fully fine. Place the seeds in a clean, warm place over night. In the morning, you will see that they have sprouted.

Now it is time to prepare the yoghurt. Mix the water well into the yoghurt. The amount depends a bit on your taste: if you like it more liquid, add more water. If you prefer your raita rather thick, you can use less. Add the fenugreed sprouts and stir again.

Heat up the oil in a pan and when it is hot, add the mustard seeds. They will be making noise and you can fry them quickly before adding the hot oil into the raita. You will be rewarded with a beautiful sizzling noise. Add salt according to taste, stir everything well and enjoy!