MOONGDAL DANGAR PACHADI

Urid dal danger is a Maharashtrian dish prepared with the roasted urad dal flour.  I happened to taste this  yesterday when my colleague brought this during lunch time in the dining hall.  I had it with Methi Paratha and really it was awesome.

It is a simple recipe with the urid dal flour mixed with some onion, lime juice, coriander leaves, hing powder etc.  This recipe shall be posted soon.  First I am posting the Pachadi / Raita recipe.

When I was discussing this recipe with another friend of mine Shubha, she said we used to make pachadi out of this and she shared the recipe with me.  

Since I wanted to avoid urid dal due to some gastric issues, I tried it with the Moongdal and it was quite tasty though I am trying this dish for the first time.

I hope you will also enjoy this dish as much as I enjoyed, sharing the same here for you.

Let us look at the recipe now:

moongdal danger

Ingredients:

¼ cup moongdal

½ cup beaten curd

¼ cup water

1 tbsp green coriander chopped

Salt as required

¼ tsp ginger paste (my choice)

¼ tsp green chilli paste (my choice)

For tempering:

1 tsp oil

1 tsp mustard seeds

¼ tsp cumin seeds

A pinch of asafetida

Few curry leaves

Optional

1 tbs chopped cucumber

1 tbs chopped onion

1 tbs chopped tomatoes

 

Method:

Step 1

Dry roast the moong dal slightly brown in colour or till the aroma comes. Cool and grind to a smooth powder.

Step 2

In a mixing bowl, put the beaten curd, water and chopped vegetables, if you are using, green chilli paste, ginger paste, salt  and mix well.  Mix 2 tsp of moong dal powder in water without forming any lump in it.  Add this to the curd mix.

Step 3

Heat oil in pan.  Add the mustard seeds, when it splutters, add the cumin seeds, asafoetida, curry leaves and when it is done, add to the pachadi/raita.

How to serve:

Serve along with roti, subji, rice varieties, kichadi etc.

while serving, stir with a spoon or laddle as the flour is tend to settle down at the bottom.

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