Maash Daal Bhaley

Ingredients:

For Maash Daal pakora:

• 1 and 1/2 cup Maash Daal OR Moong Daal
• 1 teaspoon freshly ground garlic
• 1 teaspoon freshly ground ginger
• 1 small onion (cut into 4 pieces)
• 1 teaspoon salt
• 1 teaspoon red chili powder
• a pinch of baking soda
• 1 teaspoon cumin powder

Prepare yogurt:

• 1 kg of plain yogurt
• 1 teaspoon salt
• 1 teaspoon black ground pepper
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 onion (cut into thin slices)
• 1/2 can of chickpeas (optional)
• 1 green chili
• 1 teaspoon chaat masala
• 4 tablespoons amli chatni

Directions:

Soak the Maash daal in water for 2 hours.

Ground the daal with the other ingredients for pakora.

Add a cup of oil in a non-stick deep pan turn the heat onto medium-high. Using a latel or tablespoon, place the mixture in the boiling oil, as seen in picture.

Fry them, and turn them over when the bottom becomes a golden brown.

Put a towel paper on a plate, and put each pakora onto it, so that it soaks up the oil.

Once all of them are done (I freezed half of them), soak the other half in water for 10 minutes.

In the yogurt, mix in salt, pepper, cumin and coriander powder.

Cut the onion in to thin slices and soak them in water for 5 minutes. Drain the water.

Drain the water from the bhale bowl.

Pour half of the yogurt mixture into a flat 2 inch deep dish, and place the bhale as seen in picture

Evenly place the sliced onion, chickpeas, and chopped green chili.

Then pour the rest of the yogurt.

Sprinkle the chaat masala and spread the amli chatni.

Your mouth-watering dahi bhale is ready to serve. Enjoy!