Tadke Wali Chana Dal Raita (Tempered Bengal Gram in Yoghurt Sauce)

          Raita is an amazingly healthy and an yummy side dish made of yoghurt to which veggies /  fruits / herbs are added. It is an essential accompaniment to Biryani, pulao, khichdi, jeera rice or any type of Indian bread. 

          There are various types of raita that you can dish out. But today let me share an unusual raita prepared with boiled chana dal. I added a tempering to it which took it to another level. So check out the step by step pictorial recipe to prepare it.

• 1 cup chana dal (Bengal Gram Lentil), soaked overnight
• 1 cup yoghurt, whisked well
• 2-3 tbsp. coriander leaves, chopped
• salt to taste
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana  dal (Bengal gram)
• 1 sprig curry leaves
• 2 slit fresh green / red chilies

          Pressure cook chana dal in 1 cup water for one whistle. Drain and keep aside. In a bowl, mix together chana dal, yoghurt, salt and coriander leaves.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal, chana dal, curry leaves and the chilies.

          Sauté for a few seconds and switch off the flame. Pour this tempering over the prepared raita and enjoy as a side dish with pulao, plain biryani, khichdi, jeera rice or any form of Indian bread.

                    Pressure cook chana dal in 1 cup water for one whistle. Drain & keep aside.

                                Mix chana dal, yoghurt, salt & coriander leaves.

                  Heat oil & temper with mustard seeds. Then add urad dal, chana dal, curry
                  leaves & chilies. Sauté few seconds & switch off the flame. 

                                 Pour this tempering over the raita. 

                          Enjoy with pulao, plain biryani, jeera rice, khichdi or Indian bread.