Ingredients:

• 1 cup – sour curds
• 3 cups – water
• 1 tbsp – gram flour
• 2 sprigs – dills leaves (finely chopped)
• 1 stalk Curry leaves
• 1 tbsp – Bengal gram, soaked in water for 15 minutes
• 1/2 tsp – chilli powder
• 1/4 tsp – coriander powder
• 1/4 tsp – Turmeric powder
• 3 pinches Asafoetida powder
• salt to taste
• 1/2 tsp each of cumin and Mustard Seeds
• 1 tbsp – Ghee

Method:

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

Recipe courtesy of Sify Bawarchi