Curd Chana Dal

Curd Chana Dal

Chana dal cooked with curd and spices, finished with a curry-leaf and hing tempering for a tangy, spiced dal preparation.

Ingredients

• 200 g curd (yogurt)
• 3/4 bowl chana dal
• 5–6 green chilies
• cumin seeds
• ginger
• turmeric
• red chili powder
• 9 lemons lemon juice (juice)
• jaggery (a little)
• oil (for tempering)
• curry leaves (for tempering)
• asafoetida (hing) (for tempering)
• water (use only if needed (see note))

Instructions

1. Cook the curd and chana dal together in a cooker.
2. Add the other spices and cook again.
3. Add the tempering, then remove from heat.

Tips

• Do not add too much water to the curd.
• If the curd is thick and water is needed, add only a little water.