Bharats in Yogurt Sauce
Bharats in Yogurt Sauce
• 1 1/2 cups green split peas (soaked in water overnight)
• 2 cups yogurt
• 1/2 cup sour cream
• 1/2 cup water
• 1 1/2 teaspoons salt
• 1 teaspoon ground coriander
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• pinch of hing
• pinch of cayenne
• 1/2 teaspoon turmeric
• ghee for deep-frying
• 2 cups yogurt
• 1/2 cup sour cream
• 1/2 cup water
• 1 1/2 teaspoons salt
• 1 teaspoon ground coriander
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• pinch of hing
• pinch of cayenne
• 1/2 teaspoon turmeric
• ghee for deep-frying
1. Drain beans and grind in blender or food processor, adding a few tablespoons of water. Add spices and mix.
2. Heat ghee in wok until very hot. Mold ground bean mixture into 3-inch patties. Gently place patties in hot ghee and cook until dark golden brown (about 10 minutes). Do not stir bharats immediately. Let them first cook for 2 minutes, or until firm, before stirring. Drain and set in casserole dish.
3. Preheat oven to 375°F.
4. In bowl combine yogurt, sour cream, and water. Pour mixture over bharats. Cover and bake in oven for 8 minutes. Serve hot garnished with parsley.
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