As a child I had access to the freshest milk and milk products, all thanks to my Granny!
Setting curd was a daily ritual, once the milk man finishes his evening visit to milk the buffaloes and everyone is done with their evening tea / coffee, the left over milk used to be set over amber red coals to slowly simmer for couple of hours. The cream that used to form over the milk used to be blushing pink and extremely aromatic! ( yeah yeah we keep blaming all the weight issues over the maid who used to feed me all that cream mixed with sugar.. every single day! ). Then cool the milk in a water bath till lukewarm and set the curd overnight… the resulting curd used to have at least 2 inches thick cream layer on the top!
2 cups sour curd
4 TBSP chana dal and 1 TBSP coriander seeds soaked in 1/2 cup water for an hour
4 green chilis
1/2 inch piece of ginger
1/4 tsp turmeric
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp fenugreek / methi seeds
1 small onion chopped
1 dry red chili
1/8 tsp asafetida
1 TBSP vegetable oil
Heat oil in a pan, add mustard,1/2 tsp cumin, fenugreek , asafetida, red chili. Once the fenugreek seeds start turning golden brown, add in the chopped onions, turmeric and saute till translucent.
Meanwhile, grind the soaked chana dal, coriander seeds, 1/2 cumin, green chili and ginger to a fine paste. Mix this paste into the sour curd and mix well to remove any lumps from the curd.
Once the onions turn translucent, add in the curd mixture ( add little water if the mixture is very thick. ) and let it simmer for 5 minutes. serve with rice.