Dahi Bade with Mash and Moong

INGREDIENTS:

1.     Daal mash- 100 gm

2.     Daal moong- 100 gm

3.     Green chilies- 8

4.     Garlic ginger paste- 1 tsp

5.     Salt-  ½ tsp

6.     Water- 1 ½  ltr

7.     Salt- 1 tsp

INGREDIENTS FOR CURD:

1.     Curd- ½ kg

2.     Garlic ginger paste- ¼  tsp

3.     Salt- 1 tsp

4.     Coriander- 2 bunhes

INGREDIENTS FOR BAGAR:

1.     Oil- 30 gm

2.     Zeera- ½ tsp

3.     Rai- ½ tsp

4.     Dried red chilies- 6

METHOD:

• Take mash and moong daal in a vessel, wash and keep for soaking for 2 hrs.
• Then drain water from it and grind it by adding green chilies and 100 ml water.
• Take this paste in a bowl and add salt (½ tsp) and garlic ginger paste.
• Mix it well with hands and keep for 2 hrs.
• In a vessel take 1 ½ ltr water and dissolve 1 tsp salt. Keep this aside.
• Keep a pan on stove and pour oil. 
• Set high flame until oil heats up. Then set medium flame.
• Now take a tea spoon of paste and leave in oil and deep fry till it turns golden brown.
• Now take it from oil and leave in salted water for 2 hrs.
• Now beat curd and add garlic ginger paste, salt (1 tsp), coriander and 200 ml water. Mix it well.
• Keep a pan on stove and pour oil.
• Now fry zeera till it turns light brown, then add rai and dried red chilies and fry till zeera turns golden brown.
• Now pour the bagar oil in Curd and mix well.
• Take off the balls from salted water, squeeze them and keep in a bowl.
• Now pour the curd over these balls.
• Delicious dahi bade are ready.