Mung Daal Dahi Baray are originated from India and here I am Sharing my family recipe that has been practiced in our family for generations. Mung Daal Baras are fluffy, soft, light and taste divine plus they are a healthy option for people with heath conditions or for calorie watchers.
They are deep fried but excess oil is removed by soaking them in the warm water. I am using fresh yogurt but low fat yogurt can also be used to make it more healthy.
It is a mandatory dish at our Iftar tables during Ramadan and we make it through out the year when ever we crave for Dahi bara chaat.
INGREDIENTS FOR DAHI BAREY
MUNG DAAL (YELLOW LENTIL) - 1 CUP SOAKED FOR 2- 3 HOURS
ONION - 1 MEDIUM
GARLIC - 3 CLOVES
GREEN CHILIES - 2 MEDIUM
SALT AS TO TASTE
RED CHILI POWDER - 1/4 TEA SPOON
SODA BICARBONATE - 1 PINCH
INGREDIENTS FOR YOGURT MIX
YOGURT - 2 CUPS
RED CHILI - 1/4 TEA SPOON
ROASTED AND CRUSHED CORIANDER AND CUMIN - 1/4 TEA SPOON
SALT AS TO TASTE
CRUSHED RED CHILI FOR GARNISH
CHAAT SPICES FOR GARNISH
METHOD TO MAKE DAHI BARAY
1. WASH MUNG DAAL UNTIL THE WATER RUNS TRANSPARENT AND SOAK FOR 2 -3 HOURS.
2. STRAIN ALL WATER FORM THE DAAL AND TRANSFER MUNG DAAL INTO THE FOOD PROCESSOR JUG WITH ONION, GARLIC AND GREEN CHILI.
3. GRIND TO MAKE A SMOOTH PASTE USING VERY SMALL AMOUNT OF WATER.
4. ADD SALT, RED CHILI AND SODA IN THE GRINDED MIXURE AND MIX WELL
5. HEAT OIL IN WOK AND FRY LARGE SIZE DAHI BARAS ON MEDIUM LOW FLAME TILL THE BARAS ARE GOLDEN BROWN.
6. SOAK BARAS IN LUKE WARM WATER FOR 30 MINUTES.
7. NOW TAKE A BOWL AND ADD YOGURT TO THE BOWL.
8. ADD SALT, RED CHILI AND CORIANDER CUMIN MIX IN THE YOGURT AND BEAT IT TO A SMOOTH MIXTURE.
9. ADD DESIRED AMOUNT OF WATER BUT DO NOT MAKE THE YOGURT TOO RUNNY.
FOR ASSEMBLYING OF DAHI BARAS
1. AFTER SOAKING FOR 30 MINUTES TAKE ONE BARA IN BETWEEN YOUR PALMS AND REMOVE EXCESS WATER BY PRESSING CAREFULLY WITHOUT BREAKING THE BARA.
2. ADD YOGURT MIXTURE ON TOP OF THE DAHI BARAS AND SPRINKLE SOME CRUSHED RED CHILI AND CHAAT MASALA.
3. MUNG DAAL (YELLOW LENTIL) DHAI BARAS ARE READY ENJOY!
MUNG DAAL BARAS ARE BEST TO BE SERVED WITH DATE AND TAMARIND CHUTNI, SPICY MINT, CORAINDER AND GREEN CHILI CHUTNI AND TOMATO AND TAMARIND CHUTNI (RECIPES OF CHUTNIES ARE AVIALABLE ON THIS WEBSITE AND VIDEO FOR CHUTNIES/SAUCES IS ON YOU TUBE).
SERVE THESE BARAS WITH PAPRI AND SPICY SEV.
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