Ingredients
- 1 cup Sour Dahi (Curd)
- 2 tsp Udad Atta (Urad Dal Flour)
- 2-3 tsp Oil (preferably sesame oil or sunflower oil)
- ½ tsp Udad Dal (split and husked black gram)
- ¼ tsp Mustard Seeds
- 1-2 Green Chilies (slit lengthwise)
- 1-2 Dry Red Chilies (broken into pieces)
- A pinch of Hing (Asafoetida)
- Salt to taste
Instructions
Method:
Prepare the Udad Atta and Curd Mixture:
- Take the sour curd in a mixing bowl and whisk it until smooth.
- Gradually add the udad atta to the curd, stirring continuously to avoid any lumps. Mix until you get a smooth, lump-free batter.
Tempering the Curd Mixture:
- Heat 2-3 tsp of oil in a small kadai or pan over medium flame.
- Add udad dal and sauté until it turns golden brown.
- Add mustard seeds and allow them to splutter.
- Toss in the green chilies, red chilies, and a pinch of hing. Sauté for a few seconds until the chilies release their aroma.
Combining the Tempering and Curd:
- Pour the tempered spices and oil mixture over the curd-udad atta mix.
- Add salt to taste and stir everything well, ensuring the tempering is evenly mixed into the curd.
Serving:
- Daangar is typically served as a side dish with sambar and rice, but you can also serve it as a cooling accompaniment to spicy curries or rice dishes.
Additional Tips:
- Curd Consistency: Ensure the curd you use is slightly sour for that extra tanginess. If your curd is too thick, add a little water to adjust the consistency to a semi-thick, creamy texture.
- Spice Level: Adjust the quantity of green and red chilies to suit your spice preference.
- Flour Consistency: Ensure that the udad atta (urad dal flour) is fresh and finely ground. If it's slightly coarse, sift it before mixing with the curd.
- Tempering Options: You can also add curry leaves to the tempering for additional aroma and flavor.
- Variations: For added crunch and flavor, you can garnish the dish with roasted peanuts or add a small amount of finely chopped fresh coriander.
