Sunday, October 31, 2010


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.

Ingredients :

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.

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