How to Make Homemade Dall mash ke dahi bahry

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Before you jump to Dall mash ke dahi bahry recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

A lot of us believe that comfort foods are terrible for us and that we ought to keep away from them. If your comfort food is candy or junk food this is true. Soemtimes, comfort foods can be perfectly nutritious and good for us to consume. A number of foods actually do improve your mood when you consume them. If you seem to be a little bit down and in need of an emotional pick me up, try a number of these.

Some grains are really excellent for fighting off bad moods. Teff, barley, millet, quinoa, etc are all excellent for helping you feel better. These foods can help you feel full for longer too, which can help your mood too. Feeling famished can actually make you feel terrible! The reason these grains are so good for your mood is that they are not hard to digest. You digest them quicker than other things which can help boost your blood sugar levels, which, in turn, helps make you feel better, mood wise.

Now you know that junk food isn't necessarily what you have to eat when you are wanting to help your moods get better. Try a few of these hints instead.

We hope you got benefit from reading it, now let's go back to dall mash ke dahi bahry recipe. To make dall mash ke dahi bahry you need 15 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Dall mash ke dahi bahry:

1. Prepare 1 cup of mash ki dall.
2. Get to taste of Salt.
3. Get 1 teaspoon of cumin seeds.
4. Provide of Water for blending.
5. Prepare 1 pinch of baking soda optional.
6. Take of Oil for frying.
7. You need of Yoghurt mixture.
8. Take 1 kg of yoghurt.
9. Provide 1 cup of milk.
10. You need to taste of Slat.
11. You need of Condiments garnish.
12. You need of Chat masalah.
13. Use of Red chilli powder.
14. Provide of Roasted cumin seeds.
15. Get of Green chutney.

Instructions to make Dall mash ke dahi bahry:

1. Clean the dall mash..soak for at least 4 6 hours or over night.
2. Drain the water And place the dall in food processor.and add salt and cumin seeds. Add water little by little, and process till a smooth yet thick paste has formed. Be careful that the machine does not overheat (ready note regarding the same). Place the ground daal paste, add baking soda (if using) and mix..
3. Heat oil in a karahi or a large frying pan on medium heat. I prefer to use a frying pan as it is far more stable and gives me more surface area. Use a spoon to drop spoonful of the batter in the oil, and cook till golden brown on all sides..
4. The oil should be on low-medium temperature so that the batter can crisp up from the outside, and cook through on the inside. If the batter is too thin, that maybe a case of adding too much baking soda or water. In that case, add a bit of besan (chickpea flour).
5. Remove the fried baray from the oil, and let drain on a kitchen towel or strainer. The baray can be cooled, put in a ziplock bag and keep in the freezer at this stage..
6. Take a large bowl and fill it with room temperature water along with a few pinches of asafoetida / hing (optional). Put the fried baray in the water and let them soak (45 - 90 minutes) till they become soft and fluffed up. Fresh barays’ will fluff up faster than frozen ones, and they will also fluff up faster in hot water versus room temperature. If running short on time, the baray can be added in hot water but they may become too soft, so keep an eye on them and adjust accordingly..
7. Remove the baray / fritters from the water one by one, gently squeezing them between your palms to remove the excess water. Place the baray in a plate or platter if serving them separately, otherwise add them in the prepared yoghurt mixture..
8. Yoghurt Mixture: Add the yoghurt, milk and salt in a bowl or rectangle dish. Whisk till smooth, and add more milk / water as per personal preference. The mixture should not be too thick, and it should not be too thin..
9. If a sweet yoghurt mixture is preferred, reduce the amount of spices and add sugar. The yoghurt can be served separately from the baray so people can add spices and chutney as per their personal preference. If serving together, add roasted cumin seeds, red chili powder and the baray in the yoghurt mixture. Stir together carefully, and let sit for about 10 minutes.  Garnish with more spices, tamarind chutney and papri on top, just before serving..

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