• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Dahi Baray

2 cups dal Maash dhuli (white) or Moong (dhuli) presoaked for 4-5 hours
Pinch of baking soda
1 tsp salt
pinch of asafetida (Heeng)
1 tsp. ginger (Adrak) paste
Method
Drain the pre-soaked dal and grind into a paste and then add the rest of the spices.
Mix well and leave for 30 minutes.
In a frying pan heat 1 tbs of oil. With a spoon drop float rounded patties in, fry until they are a light brown. Only fry one side.
In another pan heat some oil on high and deep fry the dal, when golden brown remove and cool.
When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.
YOGURT:
Beat the yogurt adding a little water to a paste.
Add salt, red chilli powder and 1/2 tsp zeera powder. 1 tsp corn flour and 1 tsp sugar