Lentil Bara

Ingredients

• 1 cups Split Black Gram
• 20 g Ginger
• 3 pcs Garlic
• 2 pcs Green Chili
• 1 tsp Cumin Seeds
• 0.25 tsp Turmeric Powder
• 1.25 tsp Kosher Salt
• 4 tbsp Mustard Oil
• 1 pcs Red Onion
• 15 g Cilantro
• 1 pcs Lime

Method

1. Rinse {split_black_gram} well, then cover with plenty of water in a bowl and soak until swollen and softened enough to blend smoothly.
2. Finely chop {ginger}, {garlic}, {green_chili}, {red_onion}, and {cilantro} so they disperse evenly through the batter and cook at the same rate.
3. Drain {split_black_gram} very well, then blend with {ginger}, {garlic}, {green_chili}, {cumin_seeds}, {turmeric_powder}, and {kosher_salt} to a thick airy paste, adding only enough water to keep the blades moving; a thick batter fries crisper.
4. Transfer the batter to a bowl, then fold in {red_onion} and most of the {cilantro}. Taste and adjust with a little more {kosher_salt} so the batter is well seasoned before frying.
5. Heat {mustard_oil} in a heavy skillet over medium heat until shimmering and pungent. Wet your hand, flatten portions of batter into thin patties, and slide them in without crowding the pan. Fry until deep golden and crisp at the edges, then flip and cook until the centers are set and the aroma is nutty.
6. Serve the hot bara at once with the remaining {cilantro} scattered over and a squeeze of {lime} for brightness.