Dahibara Aloodum

1. 1

   Step 1

   • a.Prepare the Dahibara Batter (15 minutes)
   • b.Drain the soaked urad dal completely. Grind it into a very smooth and fluffy batter in a grinder, using minimal water (about 1/4 to 1/3 cup, added gradually). The batter should be thick.
   • c.Transfer the batter to a large bowl. Add 1 tsp of salt and the hing.
   • d.Using your hand or a whisk, beat the batter vigorously in a circular motion for 7-10 minutes. This incorporates air and is crucial for light, fluffy baras.
   • e.To check if the batter is ready, drop a small dollop into a bowl of water; it should float immediately. If it sinks, whisk for a few more minutes.
2. 2

   Step 2

   • a.Fry and Soak the Baras (30 minutes)
   • b.Heat oil for deep frying in a kadai or deep pan over medium heat. While the oil heats, prepare a large bowl of warm water with 1 tsp of salt dissolved in it.
   • c.Once the oil is hot, wet your hands, take a small portion of batter (about 2 tbsp), flatten it slightly into a disc, and gently slide it into the hot oil.
   • d.Fry in batches of 5-6, ensuring not to overcrowd the pan. Turn them occasionally, and fry until the baras are evenly golden brown and crisp on all sides, about 5-6 minutes per batch.
   • e.Remove the fried baras from the oil with a slotted spoon, drain briefly, and immediately drop them into the prepared warm salted water.
   • f.Let the baras soak for 15-20 minutes. They will soften and swell up.
   • g.After soaking, gently take each bara and press it between your palms to squeeze out the excess water without breaking it. Set the squeezed baras aside.
3. 3

   Step 3

   • a.Prepare the Spiced Dahi (5 minutes + Soaking)
   • b.In a large bowl, whisk the curd (yogurt) until it is completely smooth and free of lumps.
   • c.Stir in 1 cup of water to achieve a pouring consistency. Add the kala namak, roasted cumin powder, and 0.5 tsp of regular salt. Mix well to combine.
   • d.Add the squeezed baras to this yogurt mixture. Ensure they are fully submerged. Let them soak for at least 1 hour, but preferably 2-3 hours in the refrigerator for the best flavor absorption.
4. 4

   Step 4

   • a.Prepare the Aloodum-Ghuguni Curry (35 minutes)
   • b.In a pressure cooker, add the soaked and drained yellow peas, 2 cups of fresh water, and a pinch of salt. Cook for 4-5 whistles over medium heat, or until the peas are soft but not mushy. Keep aside.
   • c.Heat 3 tbsp of oil in a separate pan or kadai over medium heat. Add the bay leaf and cumin seeds. Let them splutter.
   • d.Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
   • e.Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • f.Stir in the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook this masala on low-medium heat, stirring occasionally, until it thickens and oil begins to separate from the sides (about 8-10 minutes).
   • g.Add the cooked yellow peas (along with their cooking water) and the boiled potato cubes to the masala. Mix gently to coat everything.
   • h.Add salt to taste (about 1.5 tsp). If the curry is too thick, add a little more hot water to adjust the consistency. Bring to a boil, then reduce the heat and let it simmer for 10-12 minutes for the flavors to meld together.
   • i.Finish by stirring in the garam masala powder.
5. 5

   Step 5

   • a.Assemble and Serve (10 minutes)
   • b.To assemble a plate, place 4-5 soaked dahibaras in a shallow bowl.
   • c.Pour a generous ladleful of the hot aloodum-ghuguni curry over the baras.
   • d.Garnish with a sprinkle of finely chopped onions and fresh coriander leaves.
   • e.Add a handful of crunchy sev on top.
   • f.Finally, sprinkle a pinch of kala namak and the bhaja masala over everything.
   • g.Serve immediately to enjoy the delightful contrast of hot curry and cool dahibaras.

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