Lucknowi Dahi Baray

Ingredients:
½ cup (175 g) – split black gram, without skin
½ cup (100 g) – split green gram, without skin
1 tsp – lukewarm water and 1 tsp – salt, mixed together
1 tsp – chilli powder
½ tsp – ground coriander
1 tsp – cumin seeds, roasted and ground
½ level tsp – salt
tamarind chutney
oil for deep frying

For Stuffing:
25 g – raisins, soaked and chopped
3 – green chillies, seeded and chopped
1 – medium onion, grated
4 tbsp – fresh ginger, finely grated
3 tbsp – coriander leaves, finely chopped
For Garnishing:
2 tbsp – fresh coriander leaves, finely chopped
For Yogurt Mix:
2 cups (500 ml) – plain yogurt
1cup (150 ml) – water
1 level tsp – chilli powder
½ level tsp – freshly ground pepper
1 level tsp – cumin seeds, roasted and ground
1 level tsp – salt
1 level tsp – sugar
Method
1. Soak daals (lentils) overnight.
2. Wash next day thoroughly.
3. Place daals in a blender and grind to a paste, adding a little water at a time to ease the grinding.
4. Drop 1 tsp of the paste into a bowl of cold water to test if the taste is of the right consistency.
5. It should rise to the surface.
6. Add salt and chilli powder to the daal paste and beat well.
7. Make tamarind chutney and chill.
8. Beat yogurt, water, sugar and salt.
9. Chill slightly.
10. Heat oil in a deep frying pan.
11. Place a piece of wet cotton cloth on a hard surface.
12. Keep a bowl of cold water nearby.
13. Place a tablespoon of the daal paste on the wet cloth.
14. Wet your fingers and pat it to a round shape.
15. Place 1 tsp of the stuffing in the center.
16. Now tilt the cloth and fold the paste in half over it.
17. Cover the stuffing completely.
18. Again wet your fingers and place over the bada and carefully prise away the stuffed bara.
19. Repeat with the remaining paste one by one.
20. Carefully lower the baras, a few at a time, into the hot oil.
21. Fry to a golden color turning once or twice.
22. Remove from oil and keep on a kitchen paper for one minute, then put the salted water.
23. When the baras sink and remain at the bottom, take them out one by one and press gently between your palms to squeeze out the water.
24. Dip them in the yogurt mix for 5 minutes and place them in a deep serving dish, keep in a cool place.
25. Ten minutes before serving, spoon the remaining yogurt sauce over the baras and then gently spoon the tamarind chutney over it.
26. Sprinkle chilli powder, roasted and ground cumin powder, and coriander leaves.