Dahi Bara and Aloo dum and Ghugni

Ingredients:-
For the Bara

• Urad Dal - 1 cup soaked overnight
• fist ful of chana dal soaked overnight with the urad dal
• 2 -3 green chillies
• bunch of coriander leaves
• 1 inch of ginger - cut into thin slices
• Salt to taste

Oil for frying:-

• For the Dahi (Yogurt mixture)
• Yogurt - 1 cup
• Water - 1 cup (adjust consistency based on taste).
• 2 table spoon Grated Ginger
• 1-2 Green chillies cut into thin slices
• Black Salt to taste
• Sat to taste
• Fried and ground cumin seeds
• Oil for seasoning
• Curry leaves
• 1 teaspoon of Mustard seeds
• pinch of hing

How To make the Dahi Bara

• Soak the urad Dal and chana dal over night.
• Grind to a rough paste along with the ginger slices, chillies and coriander leaves.
• Mix Salt and leave aside in a warm place for 6-8 hrs. (Tip : If in India don't mix salt and leave aside , it is too warm and the Bara becomes too sour. Add salt only before deep frying)
• Just before deep frying, get the dahi mixture ready. It is simple, beat the yogurt with salt and black salt.
• Once it is a smooth paste, add water and cumin powder and grated ginger and chillies. Taste at this point and adjust any of the above as per your liking.
• Season the dahi mixture. Take a small pot, and heat oil in it. Add mustard seeds and hing and curry leaves and pour into the dahi mixture...
• Now before you fry the baras, you need to follow one more step. Get a big bowl, fill with warm water and add a pinch of salt and sugar and lemon juice to it.
• Once your fry your baras, dung them in this warm water for a few minutes before transferring them to the dahi mixture. This steps keeps the bara's soft and drains out some of the excess oil.