Ingredients : Toor dhal/chick peas(2 tsp), channa dal(1 tsp), oil, mustard seeds(1/2 tsp), methi seeds(1tsp), dhania/cilantro seeds(1/2 tsp), Green chillies/Serano pepper(1-2), dry red pepper(1), asafoetida(1 small block or powder), dry grated coconut(2 tsp), cumin seeds(1 tsp), 1 small bunch of cilantro/coriander leaves, 1 cup buttermilk, turmeric powder.
Soak toor dhal and channa dhal in hot water
for sometime.
Fry the spices together.
Add coconut and cumin seeds in the end.
Grind together all the other ingredients(except
buttermilk and turmeric powder)with 1 tsp of salt.
In a hard bottomed/non stick vessel,
saute mustard seeds in a little oil.
Add a cup of buttermilk and 1/2 tsp turmeric
powder.
Dissolve the ground paste in water and add
to the boiling buttermilk.
Stir constantly for 5 minutes while this boils.
Garnish with curry leaves.
Can also add cooked vegetables like carrot, okra/ladiesfinger.
For those who want a little sour taste with this, add a spoon of lime juice at the end or leave the buttermilk outside the fridge overnight for it to acquire a natural sour taste.
Mode of eating:
Mix with cooked plain rice for main course.