Janhvi Kapoor's favorite dahi tadka recipe: Perfect with roti and rice

• 2 curd
• Oil
• Cumin seeds
• Mustard seeds
• Chana dal
• Urad dal
• 2-3 green chilies
• 1 tbsp ginger
• 1 pinch asafoetida
• 2-3 red chilies
• 1 onion
• ½ chili powder
• ½  turmeric powder

Whisk 2 cups of curd well and keep aside.

Heat oil, add cumin, mustard seeds, chana dal, urad dal, and asafoetida. Let spices crackle and lentils brown for a flavorful Dahi Tadka base

Now add 2-3 chopped green chilies, 1 tablespoon of grated ginger and fry for 1 minute. Then add 1 finely chopped onion and fry it until it becomes light golden.

 Now add 2-3 whole red chilies, 1/2 teaspoon red chili powder and 1/2 teaspoon turmeric and mix well.

Turn off the gas, add whisked curd gradually, stirring constantly to prevent curdling. Add 1/4 cup water if needed to adjust the consistency of the Dahi Tadka.

Add salt to taste, sprinkle green coriander on top and serve hot tempered curd with roti or rice.