Saturday, 17 September 2011


1)    Toor dal (lentils / split pigeon peas) – 200 gm.
2)    Masoor dal (red lentils) – 200 gm.
3)    Medium hot green chilies – 6 Nos.
4)    Ginger – 1 inch piece
5)    Tender curry leaves – 3 sprigs
6)    Turmeric powder – ½ teaspoon
7)    Chili powder – 1 teaspoon
8)    Onions – 150 gm.
9)    Fresh coriander leaves – 50 gm.
10)                      Salt to taste
11)                      Oil to deep fry

To Cook:
Soak both the lentils together in water for 2 hours. Wash and set aside. Peel the onions and ginger and chop them to fine pieces. Chop the green chilies, curry leaves and coriander leaves to fine pieces. Drain the lentils, put them in a food processor and grind them to a grainy paste. Do not add much water for you should be able to roll them into balls in your palm. The paste should not be smooth too smooth for it is ideal to have a few whole and broken lentils in the mix which will become nice and crunchy when deep fried.
Put the ground paste in a bowl. Add the chili powder, turmeric powder, salt and all the chopped ingredients. Mix well, kneading lightly with your hand (if you have sensitive skin, remember to use a glove for kneading or be ready to scream for a while).  Now scoop some bite sized mix and roll it in your palm. Use both palms to flatten the ball to resemble a little flying saucer 2 to 3 inches in diameter, around ½ inch thick in the middle and thin at the edges.
Deep fry on medium heat until it is golden brown and crispy. Relish your spicy daali bhojjo with sips of hot English tea (tea laced with milk and sugar).

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