1Mix the yogurt with the minced ginger, chopped green chilli and a pinch of salt. Add enough water and whisk until it reaches a thin, pourable consistency.
2Heat the oil in a pot over medium heat.
3Add the mustard seeds and cumin seeds and let them crackle.
4Stir in the urid dal and chana dal and fry until lightly golden.
5Add the hing, dried red chillies and sliced garlic and fry briefly until fragrant.
6Add the curry leaves and sliced onion and cook gently for a couple of minutes until the onion softens.
7Sprinkle in the turmeric and fry for a few seconds.
8Pour in the yogurt mixture and bring it gently to a boil, stirring so it does not split.
9Taste and adjust the salt if needed, then serve hot with rice.
Ingredients
2 cups yogurt
0.5 tbsp minced ginger
1 green chilli, chopped
water
salt
2 to 3 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
0.5 tbsp urid dal
0.5 tbsp chana dal
0.125 tsp hing
2 dried red chillies
2 cloves garlic, sliced
5 to 6 curry leaves
1 onion, sliced
0.5 tsp turmeric powder
Equipment
pot
Tips
Stir gently when bringing the yogurt mixture to a boil to prevent splitting.