What you need:

For the Bardey Balls:
1 cup mash daal ( white lentils)
3 cups water
¼ tsp salt
Vegetable Oil for deep frying

For The Yoghurt:
3 cups plain 2% yoghurt
Salt to taste
1 tsp ground roasted cumin
¼ tsp red chilli powder
¼ cup sugar

For The Garnish:
Tamarind chutney
Shan or National Chaat Masala
Chopped coriander leaves

How To:

1.       Soak mash daal in 3 cups water for one hour.
2.      Drain the water and blend in a food processor for about 2 mins until it is ground to a grainy consistency. Don't add water during blending. Do not over blend.
3.      Take it out in a bowl and add ¼ tsp salt. Mix well with a spoon.
4.      Take a large bowl and fill it with warm water. Set aside.
5.      Heat up vegetable oil in a wok. Take spoonfulls and deep fry into small balls.
6.      Take the balls out when they are light golden brown.
7.      Soak the balls in the warm water for 15mins.
8.      Take out one ball at a time and squeeze the water out using your hands.
9.      Layer in a dish.
10.    Prepare yogurt by adding, salt, sugar, ground cumin and red chilli powder. Whisk well.
11.      Pour yogurt over the dahi bardey until fully immersed.
12.     Decorate with Tamarind chutney,  chaat masala and coriander leaves.


ENJOY