Dahi Bara

Dal cakes in yogurt! cup urad dal, mung peas or yellow split peas

1 teasp. cumin powder
2 green chilies, chopped
1 Tablesp. fresh ginger, grated
1/2 teasp. hing
1 1/4 teasp. salt
ghee for deep-frying

Yogurt Sauce:
1 3/4 cups yogurt
2 Tablesp. coriander, fresh chopped or powdered
pinch of cayenne pepper
pinch of salt.

Method:

1. Soak dal 6 hours. Drain.
2. Blend with scant water. (If blender is not available, grind dal on grind dal on a grinding stone.)
3. Whisk dal paste, cumin, chili, ginger, hing and salt.
4. Heat deep-fryer. Slip in Tablesp. of dal puree.
5. Fry until brown and hollow-sounding when tapped. Drain.
6. Whisk together sauce ingredients.
7. Immerse baras in sauce 1 hour before serving.
8. Serve with a dollop of Date & Tamrind Chutney
* Yields 2 cups.