Roast Urad Dal in a Kadai without oil till the dal turns golden-brown in colour. Grind the roasted dal to a fine powder. Add beaten curds, salt and asafoetida to this and mix well.

In a little oil, splutter mustard seeds, broken red chilli and curry leaves. Garnish curd mixture using this.

Enjoy an easy-to-prepare side dish which goes well with all mixed rice dishes.