HKC 3.12: URAD DAHL BARA

Soak dahl overnight. Drain, then grind in a blender, adding a little water (no more than 1/4 cup) to a paste. Beat the paste a little. Heat the ghee. Make a mixture of salt and water-a handful of salt to 3 cups water. Wet your palms with the salt water mixture and pat the paste into little cakes no bigger than half dollars. Fry the baras in the ghee on a medium flame until golden brown. Drain. Soak the baras in the salt water mixture about five minutes and then remove them and squeeze them so that the water is removed. Beat the yoghurt and spices together with salt. Pour the yoghurt over the baras. These are more delicate than split pea baras.