Daanger or Danger or Daunker is a simple urad dal raita and it is very famous in Tanjore side. If you have the urad dal powder ready, this can be prepared within 10 minutes. It is a great side for Vathal Kuzhambu. There are couple of variations in this raita and this is one is the roasted urad dal raita. I had the roasted ural dal powder that I prepared for Janmashtami. You need this urad dal powder for Seedai, Thattai and for murukku. Prepared this urad dal powder is simple too. Just dry roast urad dal without adding any oil and grind them coarsely and store them in an air tight container.
The basic recipe is from the english version of “Samaithu Paar” by Meenakshi Ammal. The original recipe calls for butter milk but I went with yogurt and adjusted the urad dal powder quantity. Urad dal is one among the healthy dals and I have mentioned it health benefits in my panch mel dal and short grain idly and dosai too. In my native savory and sweet urad dal kali are very famous and especially they give this to girls during puberty time along with gingelly oil as it strengthens the pelvic bones and hip muscles. Traditional food always have their values.
Now coming back to this recipe this is what I did,
- Urad Dal Powder – 1 tbsp (If you don’t have urad dal powder, dry roast 2 tbsps of urad dal with out addicting oil and dry grind them)
- Yogurt – 1/4 cup
- Salt – 1 tsp
- Hing – 1/2 tsp
- Oil – 2 tsps
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Curry leaves – a few leaves
- Finely Chopped Green chilly – 1 (adjust according to your taste preference)
- Mix the urad dal powder, yogurt, salt and hing and mix well.
- Now in a tadka pan, heat the oil.
- Once the oil is hot add the mustard seeds, cumin seeds, green chillies and curry leaves.
- As they start to splutter add it to the urad dal mixture.
That’s it. Raita is ready. As I mentioned its a great side for vathal kuzhambu.
- Urad Dal Powder - 1 tbsp If you don’t have urad dal powder, dry roast 2 tbsps of urad dal with out addicting oil and dry grind them
- Yogurt - 1/4 cup
- Salt - 1 tsp
- Hing - 1/2 tsp
- Oil - 2 tsps
- Mustard seeds - 1 tsp
- Cumin seeds - 1 tsp
- Curry leaves - a few leaves
- Finely Chopped Green chilly - 1 adjust according to your taste preference
Mix the urad dal powder, yogurt, salt and hing and mix well.
Now in a tadka pan, heat the oil.
Once the oil is hot add the mustard seeds, cumin seeds, green chillies and curry leaves.
As they start to splutter add it to the urad dal mixture.
You can replace yogurt with butter milk.
Adjust the green chillies according to your preference.
Also you can replace them with dried red chillies.
Adapted from Cook And See by Meenakshi Ammal
Also linking this to Valli’s ‘Cooking from Cookbook Challenge: February — Week 3′.2