Dal Dumplings in Yogurt with Tamarind Sauce (Dahi Bada)
2. Blend the drained dals in a food
processor until the mixture is smooth and creamy. (You might have to add a
3. Combine the dals, ginger, chilies,
caraway, salt, and baking powder in a bowl. Add the almonds and minced
raisins. Mix well. The mixture at this stage should be firm enough to
scoop into portions. If not, add a little wholemeal flour. Divide the
mixture into 18 bada portions.
4. Heat ghee or oil (which should be deep
enough to cover the badas) in a wok or pan over moderate heat. When it
reaches 175°C/345°F, carefully lift 6 badas into the ghee and fry them
slowly for about 4 minutes on each side or until they are golden brown and
puffed. Remove the badas with a slotted spoon and drain in a colander.
Continue frying all the badas.
5. Place a 2-litre/quart bowl of lightly
salted water next to the stove. Remove the badas from the colander and
drop them into the salted water. Soak the badas for 15 to 20 minutes or
until they become spongy and soft.
6. When the badas have soaked enough,
carefully remove them from the water and gently squeeze out the water by
pressing them between your palms. Place them on a plate and refrigerate
for at least 2 hours.
7. Combine the ingredients for the yogurt
sauce in a bowl and whisk them until smooth. Combine all ingredients for
the tamarind sauce and mix well. This can be done whilst the badas are
8. When you are ready to serve the badas,
place 2 or 3 spoons of the yogurt sauce on individual serving plates,
place 2 or 3 badas in the centre, place more yogurt sauce on top, and
drizzle a spoon of sauce on top of that. Sprinkle on the ground cumin, the
garam masala, and the paprika and garnish with the coriander leaves.