Another of my MIL's authentic UP recipes. I am a big fan of Dahi bara. So I always make that in bulk. This recipe merges with that of Dahi bara, so its like " Killing 2 birds with 1 arrow". However, you require to be careful while making this cos if the Bara gets hard, then you wont enjoy it.
White Urad Dal - 1/2 cup
Ginger - 1 inch piece chopped
Garlic - 3-4 Cloves chopped
Green Chillies - 2 chopped
Onions - 2 made into a puree
Ginger Paste - 1tsp
Garlic Paste - 1tsp
Yoghurt - 1/2 cup
Jeera - 1tsp
Oil - To deep fry
Black Pepper - 1tsp
Dhaniya Powder - 1tbsp
Salt - To Taste
Soak Dal overnight. Drain water. Add ginger, garlic, green chillies. Grind it into a paste. Dont add water if possible.
Heat Oil in a Wok / Karahi. Make dumplings from the Dal paste and drop it in hot oil. Fry them till light brown. Drain and place on a tissue to remove extra oil.
Now take 1 tbsp oil in a wok. Add Jeera. Let it splutter. Add onion puree.
Saute till onions turn brown. Now add ginger & garlic paste. Saute some more. Then add the salt and spices. Mix it well.
Beat the yogurt. Now add it to the gravy. Fry till oil leaves the side.
Add water to make gravy. Give it 4-5 boils.
Then add the Dal Dumplings and give a final boil.
Remove from fire. Garnish with Coriander an serve.