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| Hyderabadi Dahi Baray |
Ingredients: Hyderabadi Dahi Baray
Salt to taste
¼ tbsp Soda Powder
2 green chilli (paste)
For Garnish
Mint Leaves (paste)- optional
2 Dried Red chillies (optional)
1 tbsp Ginger paste and Garlicpaste
4 tbsp Oil
Ingredients for pakoda
1 cup Urad Dal (split black lentils soak over night )
1 cups yoghurt
Coriander leaves (paste)-optional
2-3 Green chillies
1 tbsp Ginger paste and Garlicpaste
For seasoning (Baghar)
Salt to taste
1 cup Oil
1 tbsp Cumin seeds (Zeera)
1 tbsp Black Mustard seeds(Rai)
¼ tbsp Turmeric powder
Coriander leaves (finely chopped )
Directions: Hyderabadi Dahi Baray
Wash Urad Dal (white lentil) and soak it in surplus water for about 4-6 hours and drain.
In a Blender, add soaked white lentil, salt, soda powder,ginger paste and garlic paste,green chillies, coriander and mint grind the dry Ingredients well add little water if require into smooth batter/ coarse paste.
Meanwhile in a saucepan add oil at a medium heat, Let batter fry until it is golden brown, about 3-5 minutes.
once the pakoda is done add into the Yoghurt batter and leave it for an hour so they can absorb the yoghurt.
Note: ( You can also dip Baray into the water and leave for 5 minutes)
Then for Baghar
In a saucepan add oil at medium high heat
Add cumin seeds, black mustard seeds,
after few seconds add garlic cloves (optional) and dried red chillies stir for few seconds remove from the heat.
Then pour the Baghar over Dahi Baray and garnish with turmeric powder, coriander and Mint Leaves.
Summary
Recipe Name: Hyderabadi Dahi Baray
Published On:11-12-2015
Preparation Time: 10M
Cook Time: 15M
Total Time: 25M
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