Tadke Wali Chana Dal Raita

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. Saute for a few seconds and switch off the flame.

Pour this tempering over the prepared raita.

Enjoy as a side dish with pulao, plain biryani, jeera rice, khichdi or any form of Indian bread.