– Prep Time 20min – Cook Time 30min
In a non-stick kadhai add water, salt, ginger and urad dal. Mix well and then cover and boil until the urad dal is soft. After that, keep it aside and Soak it for 2-3 hours.
Add curd, garam masala, turmeric powder, coriander powder and green chilli paste. Beat the mixture well until smooth.
Heat cooking oil in a non-stick kadhai. Add cumin seeds, chopped garlic and whole green chillies. Saute until aromatic.
Then add curry leaves and asafoetida. Saute again until aromatic.
Thereafter add chopped onion and tomato. Saute until they become soft. Now add chopped tomato and saute until it becomes soft.
Add the curd paste and mix well. Cook until oil separates.
Add boiled urad dal and mix well. Add water as needed to adjust the consistency. Simmer the mixture for 7-10 minutes on low flame.