My mother who was a resident of Pune for long taught me how to make this popular Maharashtrian salad. She used to add finely cut tomato cubes to the daungar, which added tang to the dish. A protein-rich dish it is very easy to make.
What you need
Black gram – 4 tbsp
Curd - 1 cup
Butter milk -1/4 cup
Salt - to taste
For the seasoning
Cooking oil - 1/2 tsp
Mustard seeds - 1/4 tsp
Asafoetida - a pinch
Green chillies, chopped fine - 2
Coriander leaves, finely chopped – a sprig
Cooking instructions
In a small kadai, dry roast the black gram till it turns golden brown. Turn off the heat and let cool. Grind to a fine powder. Add to the butter milk stirring well to avoid lumps. Then add this paste to the curd and salt and mix well.
In a small pan, pre-heat the oil and add mustard seeds .When it splutters, add green chillies and asafoetida powder. Add to the mixture. Garnish with the chopped coriander leaves. Daungar pachadi is ready serve with vathal, milagu kozhambu or spicy sambar rice.
Megala Narayanan is a retired bank officer who loves to try out traditional and modern recipes which are easy to make.
