Kalmi Baray Recipe


2 cups of whole moong dal soaked overnight
1 tsp. salt (to taste)
1 tsp. whole black pepper (Kali Mirch)
1 tsp. cumin seeds (Zeera)
3-4 whole dried red chilies
1 tbs. coriander (Dhaniya) seeds
3 tbs. besan flour


Rub the dal in between palms to remove skin. Add all ingredients and grind into paste-like form.
Form flat discs and fry on medium heat in shallow oil till light brown.
Remove and cool.
Cut into broad slices and deep fry until crispy and a darker shade of brown.
Serve with Mint Chutney.
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