2green chilismall ones, finely chopped (adjust as per taste)
2tspcilantrofinely chopped, to garnish
Instructions
In a bowl, take the urad dal flour.
Add the yogurt, salt, and asafoetida.
Mix well. Ensure there aren't any lumps.
Now in a separate tadka/tempering pan, heat the oil. When the oil is hot, add mustard seeds, cumin seeds, green chilies, and curry leaves.
As the mustard seeds start to splutter, add them to the urad dal mixture. Mix well and garnish with cilantro and serve.
Notes
Please check the blog post for making urad dal flour at home. If using store-bought flour, dry roast it for 30 seconds and cool before adding the yogurt.
Adjust the salt and green chilies as per your preference. I used one green chili and one red chili (not a dried one) for this recipe. Adjust the chili measure according to the variety and as per your taste preference.
Use plant-based yogurt for the vegan version and gluten-free asafoetida for the gluten-free version.