ACK 8.12: Urad dal bara

Drain the dal and blend it in an electric blender (or a grinder) with the minced chillies, asafoetida, baking soda, 1 teaspoon of the salt, and just enough water to make a smooth paste. Beat the mixture vigorously until it is so light that a drop will float on water. Set aside. Reserve 1/2 teaspoon of the salt and dissolve the rest into the warm water.

Heat the ghee or vegetable oil in a deep-frying vessel until it is hot but not smoking. Drop lumps of the batter, one after another, into the ghee. (A small ice-cream scoop is ideal for this purpose). In seconds the baras will become round and float, sizzling. Fry them on all sides. They should become nicely browned in 5 or 6 minutes. Then drain them and put them in the salt water to soak. Add the remaining 1/2 teaspoon of salt to the yogurt, mix well, and set the yogurt aside.

After 20-30 minutes, when the baras begin to become lightcolored, gently remove them and squeeze the excess water out of each one. Place them in a serving dish, cover with the yogurt, and garnish with the ground cumin. Serve urad dal baras as part of a main meal or as a special treat.