1 INGREDIENTS
* Maash lentil 1 cup, washed and soaked in hot water for 3-4 hours
* Moong lentil 1/2 cup washed and soaked in hot water for 3-4 hours Garlic 3 cloves
* Onions 1 small
* Ginger 1 tbsp finely chopped
* Sonth 1/2 tbsp powdered
* Chaat masala 1/2 tbsp
* Cumin seeds 1 tbsp, roasted and powdered
* Thick tamarind juice 1 cup
* Black salt or asafetida a pinch
* Corn flour 1 tbsp
* Soda bicarbonate 1 tsp
* Sugar 2 tbsp
* Almonds 8 finely sliced
* Yogurt 1 kg
* Oil for deep frying
* Salt to taste
2 COOKING DIRECTIONS
1. Drain the lentils; combine with garlic and onion and grind fine. Add the soda and beat well. Set aside.
2. In large deep bowl mix the yogurt with milk, salt, sugar and corn flour, whip well and set aside.
3. Cook the tamarind juice with sonth, cumin seed and a little chaat masala. Remove from heat and add salt and black salt when the chutney is cool. Divide the tamarind chutney in two small bowls; add 2 tbsp sugar to one.
4. Prepare to fry dahi baras. Keep two large bowls full of warm salted water besides the stove. Add 2 tbsp of whipped yogurt to one bowl. Heat oil in karahi; drop the lentil mixture in hot oil by the dessertspoonful.
5. Lower heat; keep turning the baras to prevent becoming hard in the middle. When golden brown remove to the bowl with water, after two minutes put in the water mixed with yogurt squeeze out the water and remove to a dish.
6. Pour some yogurt in a large shallow dish, place the dahi baras on it, pour more yogurt on top.
7. Sprinkle with chopped almonds, ginger and chaat masala.
8. Serve with tamarind chutney. Corn flour and sugar keep the yogurt from going sour; the baras can be kept in refrigerator and used for several days.
