Matar Dal Bara (split-pea croquettes)

2 ½ cups plain yoghurt
1 ¾ cups green or yellow split-peas
2 tbs chopped coriander or parsley leaves
2 tbs grated fresh ginger
2 tbs ground coriander
2 tsp cumin seeds
2 tsp ground cinnamon
1 fresh green chilli, seeded and minced
1 tsp turmeric
½ tsp cayenne pepper
¼ tsp asafetida
5 tsp salt
4 ¼ cups warm water
ghee for deep-frying

· Soak the split-peas overnight in water twice their volume and drain well
· Blend the split-peas in an electric blender, adding just enough fresh water to make a very thick paste, scrape past into a bowl
· Add half of each spice to the paste, along with 1 teaspoon of the salt, mix well and set aside
· Reserve a teaspoon of the remaining salt and dissolve the rest into the warm water, set the water aside.
· Heat the ghee over medium heat, moisten your ands and form the paste into small patties
· Fry them in the ghee turning once or twice until they are nicely browned on all sides
· Remover the patties and let them drain over the ghee for a moment, then drop them into the salted water to soak for AT Least 15 minutes
· Combine the yoghurt with the remaining spices and salt in a bowl mixing well
· After the baras have soaked, remove them from the salted water and place them in a serving bowl, cover with the spiced yoghurt
· Bake in moderate oven for 20-30 minutes

Gayatri
Instructor
Australian School of Meditation