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Preparation Time : 480
Cook Time : 15
Total Time : 495
1 cup chana dal (Bengal Gram Lentil), soaked overnight
1 cup yoghurt, whisked
2-3 tbsp. coriander leaves, chopped
1/2 tsp. salt or to taste
2 tbsp. oil
1 tsp. mustard seeds
1 tsp. urad dal
1 tbsp. chana dal
1 sprig curry leaves
2 slit fresh green / red chilies
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.
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