Dals Recipes - Moong Bean Pakori in Yoghurt Recipe

Ingredients

• 50g/2 oz/1/3 cup split black beans, soaked overnight

• 50ml/2 fl oz/3 1/2 tsp water

• 2.5ml/1/2 tsp garam masala

• 1.5ml/1/4 tsp ground red chili

• small pinch of salt

• oil for deep-frying

Dahi

• 450ml/3/4 pt/2 cups natural (plain) yoghurt

• salt

• 5ml/1 tsp ground roasted cumin

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

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Method:

1. Blend the beans and 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 then gently slip teaspoonfuls of the batter into the hot oil in a round shape. Fry until golden brown then remove and cool. Place the pakoris in a pan of boiling water and leave to soak until the water is cold. Remove and drain then squeeze out the remaining water.

3. Place the yoghurt in a bowl and stir in some salt, half the cumin, half the coriander and all the squeezed pakori. Leave in the refrigerator for 2 hours before serving sprinkled with the remaining cumin and coriander.