• 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

Kalmi Baray

2 cups of whole moong dal soaked overnight
1 tsp. salt
1 tsp. whole black pepper (Kali Mirch)
1/2 tsp. cumin seeds (Zeera)
4 whole dried red chillies
1 tbs. coriander (Dhaniya) seeds
3 tbs. besan flour
Method
Drain the dal and rub in between your palms to remove skin. Add all ingredients together and grind into paste-like form.
Form flat discs and fry on medium heat in shallow oil until light brown.
Remove and allow to cool.
Cut into broad slices and deep fry until crispy and a dark shade of brown.