Daal Maash Dahi Baray recipe

Watch the video · 2:40

Ingredients

• 200 g dhuli maash (split skinned urad daal), about 1 cup
• 1 tsp grated ginger
• 2 green chillies, finely chopped
• 1 tsp cumin seeds
• 1 tsp salt
• 1 pinch baking soda
• Oil, for deep frying
• 500 g plain yogurt, about 2 cups
• 1 tsp sugar
• 1 tsp roasted cumin powder
• 1 tsp chaat masala
• 3 tbsp imli chutney
• 1/2 tsp red chilli powder
• 2 tbsp chopped coriander

Method

1. Drain the soaked daal and grind with very little water to a thick, fluffy batter. Beat it by hand for 3 minutes to add air.
2. Mix in the ginger, green chillies, cumin seeds, salt and baking soda.
3. Heat the oil over medium heat. Take care, as hot oil spits. Drop in spoonfuls of batter and fry for 4 to 5 minutes until golden.
4. Drain the baray, then soak them in a bowl of warm salted water for 10 minutes. Gently squeeze out the water.
5. Whisk the yogurt with the sugar, a pinch of salt and a splash of water.
6. Arrange the baray in a dish and pour the yogurt over them.
7. Top with the cumin, chaat masala, red chilli, imli chutney and coriander.

Watch the video on YouTube