Daangar Pachadi (Urad Dal Pachadi)

This is a unique simple recipe from Karnataka which i learnt from my Mom.

SERVING SIZE – 2

INGREDIENTS:

• Urad Dal Powder – 1 tbsp
• Curd (Little Sour) – 4 – 5 tbsp
• Water – 2 tbsp
• Moar Milagai (Marinated Chili) – 2 nos [or] to taste.
• Hing – 2 pinch
• Cumin seeds – ¼ tsp
• Curry Leaves – few
• Coriander leaves – few
• Muster seeds – ¼ tsp
• Oil – 1 tsp
• Salt – to taste

PREPARATION:

• Heat the kadai and dry roast the urad dal (whole) into golden color in the medium flame.
• Let it cool; make it as powder in the mixie.
• Fry the Moar Milagai (Marinated Chili) using some oil until golden color, keep it aside.
• Take the vessel add the urad dal powder, curd, water, salt, cumin seeds, curry, coriander leaves, Moar Milagai /Marinated Chili (crushed) , hing and mix it well.
• Take a kadai, heat the oil and add mustered seeds. After it splutters, add little hing and pour it in to the pachadi.
• Serve it with as side dish for any variety rice, vethakuzhambu rice, thogayal rice and enjoy the taste.

Note:

• Instead of Moar Milagai (Marinated Chili), you can use green chili (slit) and add it while seasoning. And pour it in to the pachadi.
• You can also add roasted Okra pieces to the pachadi.