Curry Bari

Ingredients

For the pakora/fritter
250 grams yellow split peas (dal) soaked in water for at least 3 hours and ground to a paste
2 green chillies (optional)
4 curry leaves, finely chopped
1 big bunch spring onions, finely chopped
1 small bunch of coriander leaves. finely chopped
1/2 teaspoon sodium bicarbonate
1 onion, finely chopped
1/2 tablespoon whole cumin seeds
1 teaspoon garlic paste
1 teaspoon ginger paste
Oil for frying
Salt to taste

For the gravy
2 tablespoons ground dal
1 small onion, finely chopped
4 curry leaves
1 teaspoon thyme leaves
1 teaspoon garlic paste
1 teaspoon ginger paste
1 large tomato, crushed
1 tablespoon cumin powder
1 tablespoon black pepper powder
1 tablespoon curry powder
1/2 tablespoon turmeric powder
1/2 tablespoon plain yogurt
1/4 cup finely chopped coriander leaves
1/4 cup finely chopped spring onions
1 tablespoon oilx
Salt to taste
Water

Instructions

Combine all the pakora ingredients and mix well
Heat oil for frying
Shape mixture into medium balls (approximately 2-3 cm in diameter) and deep fry them in hot oil until they turn crispy and golden brown in colour
Drain the excess oil and put aside
In a pan heat 1 tablespoon oil
Add onions, curry and thyme leaves and stir fry for 2 minutes
Add the crushed tomatoes, ginger and garlic paste and stir
Add a little water
Add the reserved ground dal paste, stir, cover and cook on medium heat
When the tomatoes and the dal are cooked add the fried pakoras
Add water according to preferred consistency, cover and simmer for a few minutes
Turn off the heat and garnish with coriander leaves and spring onions.

Source: cocozil.com