Spicy Curd Dip
|Husked black beans/Urad daal||2 Tablespoon|
|Bengal gram/Chana dal||2 Tablespoon|
|Green chillies||8 , seeded and chopped|
|Ginger||2 Inch, chopped|
|Fat free milk||1 Cup (16 tbs), whisked (Make Curd From This)|
|Mustard seeds||2 Teaspoon|
|Red chillies||4 , broken|
|Black beans||2 Tablespoon|
|Bengal gram||2 Tablespoon|
Wash dais, drain and dry in a kitchen towel.
Heat oil in a small pan over low heat.
Add dals and fry for about 5 minutes till golden.
Combine dals with green chillies, curry leaves and ginger and grind to a rough paste.
Mix curd and salt in a bowl.
Heat oil for tempering in a pan over moderate heat and add mustard seeds.
When they start sputtering, add red chillies and dais and fry till chillies are fragrant and dals turn golden.
Remove from heat and mix in dal paste.
Stir in curd.
Serve at room temperature with celery and carrot sticks.