Ingredients:

• 1 cup – sour Curd
• 3 cups – water
• 1 tbsp -gram flour
• 2 sprigs dills leaves, finely chopped
• 1 stalk Curry leaves
• 1 tbsp – Bengal gramdal, soaked in water for 15 minutes
• 1-1/2 tsp – chilli powder
• 1/4 tsp – Coriander seed powder
• 1/4 tsp – Turmeric powder
• 3 pinches Asafoetida powder
• salt to taste
• 1/2 tsp – each cumin & Mustard Seeds
• 1 tbsp – Ghee

Method:

1. Beat curd, add water and flour, mix till smooth.
2. Heat ghee in a large deep pan, add seeds, asafoetida, allow to splutter.
3. Add curry leaves, drained soaked dal, drained dill leaves.
4. Add curd mixture, stir continuously, till it starts to boil.
5. Add all other ingredients, allow to simmer till dal is soft to touch.
6. Serve hot with steamed rice, choota dalchawal, or yellow khichidi.

Recipe courtesy of Saroj Kering