Daangar pachadi | Urad dal powder raita

Ingredients

• 2 tbsp Urad dal
• 1 cup Curd
• 1 Red chilli
• 1/4 tsp Asafoetida (I used solid - See notes)
• Salt
• 2 tsp Oil (I used coconut oil)
• 1/4 tsp Mustard
• 1 sprig Curry leaves
• 1 Green chilli, (Finely chopped)
• 1/2 tsp Ginger (Finely chopped, optional)

Instructions

1. 1

   First dry roast dal with red chilli in medium flame. Since I used solid asafoetida, I added along.

2. 2

   Dal turns golden and wafts aroma with asafoetida (asafoetida will be puffed nicely)

3. 3

   Cool down and place the roasted items in a mixie.

4. 4

   Powder finely to a flour. If coarse, you can also sieve. Mine was fine, so did not sieve.

5. 5

   Cool down and place the roasted items in a mixie. Add cumin seeds to it.

6. 6

   Powder finely to a flour. If coarse, you can also sieve. Mine was fine, so did not sieve.

7. 7

   Take a mixing bowl, transfer powdered urad flour to it. Add curd, salt. I use my sauce whisk which is perfect for this.

8. 8

   Mix well to a smooth thayir pachadi.

9. 9

   Heat oil in a pan and temper with mustard, followed by chopped chilli, ginger and curry leaves.

10. 10

    Mix it to the curd.