Chavla dal ki Dahi Pakori

Chavla dal is split skinned black eyed beans. In summer you can have these dahi pakoris as a filler between two meals.

For Pakoris:

• 1 cup chavla (split skinned black eyed bean) dal
• oil to deep fry
• 1 tsp grated ginger
• 2 tbsp finely chopped green chilies
• Pinch of asafetida
• Salt to taste

For Dahi:

• 2 cups fresh curd
• 2 cups milk
• 2 tbsp mint leaves finely chopped
• Salt mix to taste
• ½ tsp roasted Jeera powder
• ½ tsp red chili powder

For Seasoning:

• 1 tsp cumin seeds
• 1 whole dry red chili
• 6-7 curry leaves
• 2-3 pinches of asafetida
• 2 tbsp oil

Method:

• Wash and soak dal for 6-7 hours.
• Grind it to a fine thick batter with minimum water. It should form a smooth soft paste of dropping consistency.
• Add pinch of hing and churn the dal paste with hand for 5-7 minutes till it incorporates enough air to become fluffy.
• Now add salt, grated ginger, chopped green chilies.
• Heat oil in a large frying pan.
• Drop in small round lumps of batter with the help of moist hands. You can use moist spoon also to do the same.
• Deep fry pakoris till golden brown. Drain and keep them aside.
• Once all pakoris are fried, dip them in plenty of salted water (about one litre of water with 1 tsp of salt). Soak for about an hour.
• Prepare curd mix. In a bowl beat curd and milk together till smooth. Add salt mix, cumin powder, red chili powder.
• Now take out pakoris from water. Gently press out each pakori between palms and place in dahi mix.
• Add seasoning to this.
• For Seasoning: Heat oil in a small pan. Add cumin seeds and curry leaves. When spluttering stops add dry red chili and asafetida.
• Add this seasoning to curd mix and immediately cover the bowl so that the aroma of the seasoning is absorbed completely by curd. Leave it covered for about 10 minutes.
• Garnish with chopped mint leaves.
• Keep in fridge covered till required.