2 cup plain yogurt 2-tsp. Urad dal flour
1 tsp. -green chili pastecurry leaves 2 tbsp. Sugar
3 tbsp. Cilantro leaves.
For the baghar:
2 tbsp. Ghee , � tsp. Cumin seeds, 3-4 cloves, 2 cinnamon, 1-2 Kashmiri red
chilies, salt , 1 pinch asafetida.
Mix 2 cups of water in the plain yogurt and churn.
In a pot melt ghee add cloves and cinnamon. Then add cumin seeds, curry leaves,
red chilies and asafetida. Pour butter-milk and after 2-3 minutes mix grams dal
flour and churn. Add salt, green-chili paste, sugar and boil. Remove and
sprinkle cilantro leaves and serve with rice or khichdi.