HKC 6.9: URAD DAHL KACHORIS

Soak urad dahl for 5-6 hours. Drain, and crush the beans. Heat 2 Tablespoon ghee in a frying pan, and fry the urad dahl with salt, cayenne and asafoetida. Fry for 10 minutes, then add a little more ghee to make the filling smoother. Prepare a very soft dough from the flour and ghee solids or butter. Add a little water and when the dough is well-kneaded, make small balls, 1/2" in diameter, and stuff in the same way as potato kachoris. Roll out the kachoris like puris, using a rolling pin rubbed with ghee, and the rolling surface rubbed with ghee. The puri should be carefully rolled so as not to break, and should only be 1 1/2-2 1/2" in diameter. Heat the ghee for deep frying. Fry until they puff up, remove from the ghee and drain, and when they cool off, deep fry in ghee a second time. If you like you can wait until a few minutes before offering to re-fry. These are very similar to Radhaballabha Kachoris.