Urad Dal Raita also known as Dangar was first given to me by my maternal grandma about 10 years back. As part of some general conversation she shared the recipes and urged me to try out Chakkara Holiga, Pala Poli, Pheni which are all her personal favorites even at 96 years now. 

I later found that various versions of Urad Dal Raitha were popular in different parts of India.

Recently, Dangar was on the menu on a weekend. Coincidentally since I had chosen to showcase Andhra dishes starting with D, E and F this week, this recipe came in handy. 

The crunch in the raitha was a delight to have with roti or paratha of any kind.

Featured in the meal platter is Mooli Paratha, Mango Pickle, Plain Dal, Dangar, Rice and Yogurt

Recipe Source Grandma
Ingredients - 

Urad Dal 1 Tbsp
Yogurt 1 cup
Salt, Green chili paste as needed
Coriander leaves finely chopped 1 Tbsp
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Cumin seeds 1/2 tsp, Hing a pinch, Red Chilies 1, Curry leaves few)


Method Of Preparation -


Dry roast the urad dal until they turn golden brown. Allow it to cool and coarsely grind.

Mix the ground urad dal in yogurt and whisk. Mix in salt and green chili paste, coriander leaves and set aside.

Prepare the seasoning by heating the oil and adding the rest of the ingredients. Remove after the dals are brown and the mustard seeds pop.

Mix in the seasoning into the yogurt mixture.


BMLogo

 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109


Preparation Time 10 minutes
Makes 1 cup

3 comments

  1. A very very unique and interesting raita , never heard of urad dal raita ! Bless your grandmother ! @96 she has favourites ! Wow ! Love the spirit .

     
  2. Rafeeda AR Says:
  3. This is so interesting, never heard of raita with dals, and that too urad dal... Thanks for sharing, sounds like a must try... lovely clicks too...

     
  4. rajani Says:
  5. Never heard of this dish, so different than the usual raitas. Bookmarking this to try later.

     
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