Ingredients:

• Yoghurt/Sour Cream/Butter milk – 1 cup
• Rice flour – 2 tsp
• Toor Dal – 2 tsp
• Cumin Seeds – 1/2 tsp
• Mustard seeds – 1/4 tsp
• Green chillies – 2 small
• Ginger – 1/4 inch piece
• Curry leaves – a few
• Turmeric powder – 1/4 tsp
• Oil – 1 tbsps
• Salt to taste
• Grated coconut – 2 tsp
• Ash gourd or Ladies finger – 1/4 lb diced (optional)

Method:

Soak the toor dal for an hour or so. Grind the soaked dal, rice flour, green chillies, ginger and coconut and cumin seeds to a coarse paste and set aside. In a bowl, blend the yoghurt with a little water, add turmeric, salt and the ground paste and mix well.

In a pan, heat the oil, splutter mustard seeds. Add the curry leaves. Add veggies if needed. Allow the veggies to cook adding a little water. Then, add in yoghurt mix to the pan and bring to a boil and remove from heat. Serve with rice and any spicy side dish.