Dehi Baray
English:
Dehi Baray or Dehi Balle is a very populaur "street food" or snack in Pakistan. Having a plate of Dehi Baray in a full packed balleh shop ( they only sell this one thing) during a trip to Raja Bazar is one og our favorit moments. We gladly skiped lunch to have these Balle. All the years we went for vacation to Pakistan and every time we were in Raja Bazar we had a plate of these balle the same place every time. An another of our "food" favorit moments is drinking THE WORLDS BEST mango milkshake also in a little shop in the same bazar. Seriousely I have never had a mango milkshake that could top the mango milkshake from Raja Bazar. But today its about Dehi Baray. Dehi means yoghurt and baray are lentil or chickepea flour dumplings. You put the dumplings in yoghurt with boiled potato pieces, topped with onions, sweet tangy tamarind sauce and aromatic and hot spices. I cant hear you, what are you saying? Would you like the recipe? Then keep reading on. The recipe fallows.
Trin 1 : Balleh / Step 1 : Balleh
200 gr urad daal ( linse mel ) / 200 gr urad daal flour (mash daal, black gram )
1 spsk kikærtemel / 1 tbsp chickepea flour (besan)
1 tsk salt / 1 tsp salt
evt 1 tsk timian frø / optional 1 tsp crom seed ( ajwain)
knips natron / pinch of baking soda
250 - 260 ml vand / 250 - 260 ml water
olie til friture stegning / oil for frying
Bland alle indgredienser (undtagen olien) til en tyk lind dej, lidt tykker end amerikansk pandekage dej. PIsk godt med mixeren. Tilsæt mere vand, hvis der er behov. Lad det stå 10-15 minutter. Det vil hjælpe på gæring.
Make a smooth thick batter of all the ingredients (except the oil), a bit thicker batter then pancake batter. Add more water if need. Beat it well with an electric mixer. Leave the batter to rest 10 -15 minuts.
Heat oil in a pot/deep pan for frying. When the oil is heated, decrease the heat to medium. Dump one tbsp at a time in the heated oil, I use the spoon to flaten them out a bit. Make them in batches of 4 or 5. Fry them til they are golden.
Take the balleh out of the oil and put them on a papper towel to get rid of the excess oil.
Now we are going to soak the balle in water. Soak them for 15-20 minuts. Check them to see if they are soft. Drain them for water by squeezing gently with the hands.
Trin 2 : Yoghurt / Step 2 : Yoghurt
1½ l yoghurt / 1½ l yoghurt
100 ml mælk / 100 ml milk
salt efter smag / salt to taste
450 gr kogte kartoffler , skåret i små skriver / 450 gr boiled potato, cut into small pieces
1 tsk tør ristede spidskommen, ( ristes 1 minut på en varm pande) / 1 tsp dry roasted cumin. (roast cumin on a hot pan for 1 minut)
Whip milk and yoghurt together, mix in salt and cumin. Add half of the boiled potaoes.
Pure half of the yoghurt mixture in a big bowl or a deep dish, place the balle in the yoghurt and pure the rest of the yoghurt mixture over the balleh.
Trin 3 : Topping / Step 3 : Topping
resten af de kogte kartoffler / rest of the boiled potatoes
2 mellem store løg, skåret i tynde strimler / 2 medium size onions, cut thin
2 mellem stor tomater, skåret i små stykker / 2 medium size tomatoes cut into small pieces
1½ spsk ristet spids cumin/ 1½ tbsp roasted cumin
2 tsk rød chili pulver / 1 tsp red chili powder
1½ tsk garam masala / 1 tsp garam masala
1½ tsk tørrede mango pulver / 1 tsp dried mango powder/ aamchoor
1 tsk korinader frø pulver / 1 tsp coriander seed powder.
1 spsk fint hakket frisk koriander blade / 1 tbsp finelly chopped fresh coriander
tamarind sauce efter smag, find opskrift her / tamarind sauce, find recipe here on the link, http://cupcakeluvs.blogspot.dk/2011/09/papari-cone-chaat-cone-pappadum-snack.html.
Lav en krydderi blandingen, min opskrift på en simpel Chaat masala: Ved at blande alle de tørrede krydderier sammen med 1 spsk. af spidskommen. Læg til side.
Make a spice blend, my recipe for a very simple Chaat masala: By mixing all the dry spices with 1 tbsp of the roasted cumin. keep aside.
Top the balleh mixture with onions, potatoes, tomatoes and the chopped fresh coriander. Sprinkle with the rest of cumin and little of the chaat masala ( the spice blend we made earlier) Keep the rest of the chaat masalah and tamarind sauce to served next by.
Trin 4: Nyd / Step 4 : Enjoy
Tip: - nogle gange server jeg topping ved siden af i små skåle i stedet for at komme det på balle, så kan alle selv bestemme hvor meget/ lidt toping de vil have på.
- Linse mel købes hos de pakistanske mad varer foretninger, jeg køber min på Vesterbro. Ellers kan man købe linserne og læg dem i blød natten over og purere dem sammen med vand til en meget lind masse, tilsætte natron og de andre ting. Resten ad frem gangen, er det samme.
- jeg tilsætter en meget lille knips Dyvelsdræk/ asafoetida i dejen. men jeg har undladt at skrive det i opskriften for det kan undværes. Det har ikke noget smag, men bruges til at modvirke luft i maven.
Tips:
- sometimes I serve all the topping in small bowls separtly beside the balleh, so everybody can use their own choise of topping.
- here in Denmark you can buy urad daal lentil flour in Pakistani groceries. Or you can buy the lentils, Soak them in water overnight and make a paste of them in a foodprocessor with the water. The rest of the steps are same as above.
- I add a very little pinch of Asafoetida, but i have left it out for the recipe. since you can leave it out. It has no taste and is used to avoid air in your stomac.
