Dals Recipes - Dahi Bara Recipe

Ingredients

• 75g/3 oz/1/2 cup split black beans, soaked overnight

• 25g/1 oz/3 tbsp whole black beans, soaked overnight

• 150ml/1/4 pt/2/3 cup water

• 1.5ml/1/4 tsp garam masala

• 1.5ml/1/4 tsp ground ginger

• 1.5ml/1/4 tsp ground red chili

• pinch of asafoetida

• oil for deep-frying

Dahi

• 600ml/1 pt/2 1/2 cups natural (plain) yoghurt

• salt

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• 5ml/1 tsp ground roasted cumin

• 1 small green chili, chopped

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Method:

1. Blend the split and whole beans and the water in a blender or food processor to a smooth paste then whisk until spongy. To test whether it is ready, drop 2.5ml/1/2 tsp of the mixture into a cup of cold water; if it floats, the mixture is ready. Mix in the spices.

2. Heat the oil in a deep frying pan (skillet). Dampen your palm and put 15ml/1 tbsp of the mixture on it, flatten it to 5mm/1/8 in the thick and make a hole in the centre.

3. Gently slip it into the hot oil and fry a few at a time until golden brown. Remove and leave to cool. Drop the baras into boiling water and leave to soak for 20 minutes. Remove and squeeze out excess water.

4. Whisk the yoghurt until smooth then season to taste with salt. Dip the baras in the yoghurt then arrange in a serving dish then pour over the remaining yoghurt and refrigerate for 2-3 hours. Sprinkle with the garnish ingredients before serving.