Serves 1
Directions
- 1Mix the yogurt with the minced ginger, chopped green chilli and a pinch of salt.
- 2Add enough water and whisk until it reaches a thin, pourable consistency.
- 3Heat the oil in a pot over medium heat.
- 4Add the mustard seeds and cumin seeds and let them crackle.
- 5Stir in the urid dal and chana dal and fry until lightly golden.
- 6Add the hing, dried red chillies and sliced garlic and fry briefly until fragrant.
- 7Add the curry leaves and sliced onion and cook gently for a couple of minutes until the onion softens.
- 8Sprinkle in the turmeric and fry for a few seconds.
- 9Pour in the yogurt mixture and bring it gently to a boil, stirring so it does not split.
- 10Taste and adjust the salt if needed, then serve hot with rice.
Ingredients
- 2 cups yogurt or buttermilk
- 0.5 tbsp minced ginger
- 1 green chilli, chopped
- water
- salt
- 2 tbsp oil
- 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 curry leaves
- 6 curry leaves
- 1 onion, sliced
- 0.5 tsp turmeric powder
Equipment
pot
Tips
- Taste and adjust the salt if needed.
- Serve hot with rice.
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