Ingredients:

Maash lentil 1 cup, washed and soaked in hot water for 3-4 hours
Moong lentil ½ cup washed and soaked in hot water for 3-4 hours
Garlic 3 cloves
Onions 1 small
Ginger 1 tbsp finely chopped
Sonth ½ tbsp powdered
Chaat masala ½ tbsp
Cumin seeds 1 tbsp, roasted and powdered
Thick tamarind juice 1 cup
Black salt or asafetida a pinch
Corn flour 1 tbsp
Soda bicarbonate 1 tsp
Sugar 2 tbsp
Almonds 8 finely sliced
Yogurt 1 kg
Oil for deep frying
Salt to taste

Method:

1. Drain the lentils; combine with garlic and onion and grind fine. Add the soda and beat well. Set aside. In large deep bowl mix the yogurt with milk, salt, sugar and corn flour, whip well and set aside. Cook the tamarind juice with salt, cumin seed and a little chaat masala. Remove from heat and add salt and black salt when the chutney is cool. Divide the tamarind chutney in two small bowls; add 2 tbsp sugar to one.
2. Prepare to fry dahi baras. Keep two large bowls full of warm salted water besides the stove. Add 2 tbsp of whipped yogurt to one bowl. Heat oil in karahi; drop the lentil mixture in hot oil by the dessert spoonful. Lower heat; keep turning the baras to prevent becoming hard in the middle. When golden brown remove to the bowl with water, after two minutes put in the water mixed with yogurt squeeze out the water and remove to a dish.
3. Pour some yogurt in a large shallow dish, place the dahi baras on it, pour more yogurt on top. Sprinkle with chopped almonds, ginger and chaat masala. Serve with tamarind chutney. Corn flour and sugar keep the yogurt from going sour; the baras can be kept in refrigerator and used for several days.

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