Take a pan, fry urad dhall to golden brown. when a nice aroma comes out from urad dhall, turn off the stove. Let it cool and grind it into a fine powder. Add this to curd, add salt and mix well. Take a small pan, pre heat oil, add mustard seeds, when it splutters add green chillies and asafoetida powder to it and pour it on top of the curd+urad dhall mixture. Now dangar pachadi is ready. We can replace red chillies in the place of green chillies.