Sunday, 17 July 2016


A maharashtrian starter, Dhal Pare is a very simple yet tasty, dry and crispy snack. 


Samai rice ( small millet)                                  - ¼ cup
Moong dhal                                                             - 1 cup
Ginger green chilly paste                                  - 2 tbsps
Turmeric powder                                                 -  ¼ tsp
Cumin seeds                                                            - 2 tsp
Pepper corns                                                           -1/4 tsp          
Finely chopped coriander leaves                  - 2 bsps
Cooking oil                                                              - 2 tbsps  + for deep frying
Salt                                                                               - to taste


Soak samai rice in enough water for one hour.
 Soak the moong dal in enough water for 2 hours.
Grind samai rice and dhal together with required salt, ginger green chillie paste, turmeric powder, pepper corns, and cumin seeds to a smooth paste.
Heat  2 tbsps of oil in a pan and add the ground paste, cook in a sim flame, when the mixture leaves the sides of the pan, remove from flame, add chopped coriander leaves and mix well.
Grease  a plate with a tbsp of oil and put the cooked dal mixture in the plate and spread evenly and keep closed for 3 hours.
After 3 hours, cut into one two inches finger sized pieces and keep aside.
Heat  oil in a pan for deep frying the dhal pares. Fry the pares till golden brown.
Serve hot with any green chutney.

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