Dahi Wale Arabi & Dal Tadka Dal Tadka & curd (yogurt) Arbi

Ingredients

• ¼ cup Mustard oil
• 10-12 Arabi roots, sliced
• 1½ cup Curd, curd (yogurt)
• 1 tsp Turmeric powder, turmeric powder
• ½ tsp Red chilli powder
• 1½ tsp Coriander powder, Dhaniya powder
• 1 ½ cup Water
• 1 tbsp Gram flour (besan), besan
• 1 tsp Mustard seeds
• 1 sprig Curry leaves
• 2-3 Green chillies, slit, green chillies
• 1 inch Ginger, julienned
• Prepared curd mixture
• Salt to taste
• 1 Tomato, cut in 8 pieces, Tomato
• Fried arabi, fried arbi
• 2 tbsp Mustard oil
• 4-5 Dry red chillies
• ¼ tsp Asafoetida, Asafoetida
• 1 tbsp Coriander leaves, chopped, dhaniya patta
• 2 tbsp Oil
• 1 tsp Cumin seeds
• ½ tsp Asafoetida, Asafoetida
• 12-15 cloves Garlic, chopped
• 2 cup Toor dal, Cookedl, Cooked Toor Dal
• 2 tbsp Coriander leaves, chopped, dhaniya patta

Steps

1. Heat mustard oil in a kadai, add arabi roots and fry until nice crispy and golden in color.
2. Remove on absorbent paper.
3. In a bowl, add curd, turmeric powder, red chilli powder and coriander powder mix well.
4. Add little water, gram flour and whisk it properly.
5. Remove the extra oil from the kadai and let it heat remaining oil, add mustard seeds, curry leaves and let it splutter.
6. Add green chilli, ginger saute well.
7. Add prepared curd mixture and mix it well.
8. Add salt to taste, tomato, fried arabi and mix everything well and let it cook for 2 to 4 minutes.
9. Heat mustard oil in a pan, add dry red chillies and asafoetida.
10. Pour the tadka over the gravy and mix well.
11. Garnish with some coriander leaves and serve hot with roti.
12. Heat oil in a kadai, add cumin seeds, asafoetida, garlic and saute well.
13. Add cooked toor dal and mix well and cook for 2 minutes.
14. Garnish with chopped coriander leaves and mix well.
15. Serve hot with steam rice.