Black Lentil Patty – Maas Daal ko Bara (मासको बारा) What is Maas Daal Bara (मासकोबारा)? Black lentil patties, traditional recipe from the Newar community, are consumed as snacks in Kathmandu valley. Maas Bara are one of the essential items in many Newari rituals. Usually, Maas (Black Lentil) patties are deep fried, however, this version of recipe is pan-fried and hence light, healthy, and spongy similar to mini pancakes. Since this recipe is not using deep frying technique, they need to be cooked under low flame for about 4-5 minutes each side to ensure proper cooking. Maas Patties (Bara) are best served hot and fresh. They are very nutritious as they are packed with protein. Here is my variation of this recipe. Ingredients: 3 cups Maas Dal (Black Lentil) 1 tbsp Fresh ground Ginger 1 tbsp Fresh ground Garlic 1 tsp chili powder (to your taste) 1 tsp Cumin Powder (you can replace this with cumin seed if you like) 1 Pinch Asafedita (Hing) Salt (to your taste) 2-4 tbsp cup Oil Preparation Method Soak black lentil (maas ko daal) in water overnight. I use already shelled black lentil (available in Indian store as Urad Daal). If you don’t find one, remove the black shell by pressing and rubbing the soaked daal until the black coating is removed. Grind shelled daal into a smooth thick batter with minimum water. Add all the other ingredients into the batter (except the oil) and mix evenly. Heat a griddle or non stick pan (with thick bottom). Add 1 tbsp of oil. Pour 1 large spoon full batter into the skillet and gently spread out the batter to make a circle. Cook for about 5 minutes in medium heat. Once the edges become golden color, drizzle little oil on the top and flip the bara (patty) to the other side. Cook on medium heat until both sides are golden brown. Bara is ready to be served.
Posted on: Thu, 15 Aug 2013 06:11:50 +0000
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