Dahi Wale Arabi & Dal Tadka दाल तड़का & दही अरबी

Dahi Wale Arabi

For frying arabi

• Heat mustard oil in a kadai, add arabi roots and fry until nice crispy and golden in color.
• Remove on absorbent paper.

For curd mixture

• In a bowl, add curd, turmeric powder, red chilli powder and coriander powder mix well.
• Add little water, gram flour and whisk it properly.

For tempering

• Remove the extra oil from the kadai and let it heat remaining oil, add mustard seeds, curry leaves and let it splutter.
• Add green chilli, ginger saute well.
• Add prepared curd mixture and mix it well.
• Add salt to taste, tomato, fried arabi and mix everything well and let it cook for 2 to 4 minutes.

For second Tempering

• Heat mustard oil in a pan, add dry red chillies and asafoetida.
• Pour the tadka over the gravy and mix well.
• Garnish with some coriander leaves and serve hot with roti.

For Dal Tadka

• Heat oil in a kadai, add cumin seeds, asafoetida, garlic and saute well.
• Add cooked toor dal and mix well and cook for 2 minutes.
• Garnish with chopped coriander leaves and mix well.
• Serve hot with steam rice.