Indian Dahi Bara

 

Ingredients

    75g/3 oz/1/2 cup split black beans, soaked overnight

    25g/1 oz/3 tbsp whole black beans, soaked overnight

    150ml/1/4 pt/2/3 cup water

    1.5ml/1/4 tsp garam masala

    1.5ml/1/4 tsp ground ginger

    1.5ml/1/4 tsp ground red chili

    pinch of asafoetida

    oil for deep-frying

Dahi

    600ml/1 pt/2 1/2 cups natural (plain) yoghurt

    salt

    30ml/2 tbsp chopped fresh coriander (cilantro)

    5ml/1 tsp ground roasted cumin

    1 small green chili, chopped

Method:

    Blend the split and whole beans and the water in a blender or food processor to a smooth paste then whisk until spongy. To test whether it is ready, drop 2.5ml/1/2 tsp of the mixture into a cup of cold water; if it floats, the mixture is ready. Mix in the spices.

    Heat the oil in a deep frying pan (skillet). Dampen your palm and put 15ml/1 tbsp of the mixture on it, flatten it to 5mm/1/8 in the thick and make a hole in the centre.

    Gently slip it into the hot oil and fry a few at a time until golden brown. Remove and leave to cool. Drop the baras into boiling water and leave to soak for 20 minutes. Remove and squeeze out excess water.

    Whisk the yoghurt until smooth then season to taste with salt. Dip the baras in the yoghurt then arrange in a serving dish then pour over the remaining yoghurt and refrigerate for 2-3 hours. Sprinkle with the garnish ingredients before serving.