Dangar Pachadi | Roasted Urad Dal Flour Raita
Quick and easy raita with roasted urad dal flour, popularly known as dangar pachadi! A delicious side for rice dishes!
Servings: 2
Calories: 90kcal
Equipment
- Mixing bowl
Ingredients
Measurement Details: 1 cup = 240ml; 1tbsp=15ml; 1 tsp=5ml;
- 1 tbsp urad dal flour roasted urad dal flour
- ¼ cup yogurt
- ¾ tsp salt or to taste
- ¼ tsp asafoetida
To Temper:
- 2 tsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 5 to 6 curry leaves
- 2 green chili small ones, finely chopped (adjust as per taste)
- 2 tsp cilantro finely 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.
Nutrition
Calories: 90kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 1040mg | Potassium: 105mg | Fiber: 2g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 56mg | Calcium: 63mg | Iron: 1mg