Pressure cook chana dal in 1 cup water for one whistle. Drain and keep aside. In a bowl, mix together chana dal, yoghurt, salt and coriander leaves.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal, chana dal, curry leaves and the chilies.
Saute for a few seconds and switch off the flame. Pour this tempering over the prepared raita and enjoy as a side dish with pulao, plain biryani, khichdi, jeera rice or any form of Indian bread.
