Cakes made of various kinds of Pulse

Ingredients

• 0.25 seer (approx. 230 g / 1 cup) green pulse (split mung dal), pods removed (A seer is a historical South Asian unit; use approximately 230 g or 1 cup. Hulled split mung dal is a suitable modern equivalent.)
• 0.25 seer (approx. 230 g / 1 cup) brown pulse (whole masoor or brown lentils), pods removed (Brown lentils or whole masoor dal are a suitable modern equivalent.)
• 0.25 seer (approx. 230 g / 1 cup) black pulse (urad dal / black lentils), pods removed (Split or whole urad dal (black gram) is a suitable modern equivalent.)
• 0.25 seer (approx. 230 g / 1 cup) red pulse (red lentils / masoor dal), pods removed (Red split lentils (masoor dal) are a suitable modern equivalent.)
• 0 sufficient quantity ghee (Use enough ghee to shallow-fry the cakes — approximately 3–4 tablespoons, or more as needed. Ghee is available in most supermarkets or Indian grocery stores.)
• 0 sufficient quantity curd (plain yoghurt) (Use enough curd to fully submerge or generously coat the fried cakes — approximately 1–2 cups. Full-fat plain yoghurt is the closest modern equivalent.)
• 0 to taste salt (Add to the curd to your preferred saltiness.)
• 0 to taste turmeric powder (Add a pinch or more to the curd. Turmeric gives a golden colour and earthy flavour.)
• 0 to taste fried mustard (mustard seeds, pan-fried) (Toast or fry whole mustard seeds briefly in a dry pan until they begin to pop, then add to the curd. This is done before adding the cakes.)

Instructions

1. 1Measure out a quarter of a seer (approximately 230 g or 1 cup) each of green pulse, brown pulse, black pulse, and red pulse. Make sure all pulses have had their pods removed. Place all four pulses together into a large bowl and stir briefly to combine.
2. 2Cover the combined pulses with plenty of cold water in the bowl — the water should sit at least 5 cm (2 inches) above the pulses, as they will swell as they soak. Leave them to soak for at least 4 hours, or overnight if possible. This softens them and makes grinding much easier. Once soaked, drain off the water.
3. 3Transfer the drained, soaked pulses to a food processor or blender (a wet grinder is the traditional tool, but a food processor works well for beginners). Grind to a thick, smooth paste. Add a small splash of water only if needed to help the blades move — you want a stiff, dough-like consistency, not a thin batter. The paste should hold its shape when pressed.
4. 4While the pulse paste rests, prepare the curd mixture into which the finished cakes will be placed. In a wide, shallow bowl, combine a sufficient quantity of curd (plain yoghurt) with some salt and some turmeric powder. Stir well. Then prepare the fried mustard: place a small dry frying pan over medium heat, add the mustard seeds, and heat until they begin to pop and become fragrant — this takes about 30 to 60 seconds. Immediately tip the fried mustard seeds into the curd and stir to combine. Set the bowl aside.
5. 5Wet your hands slightly to prevent sticking. Take a portion of the ground pulse paste (roughly the size of a golf ball) and press it gently into a round, flat disc — like a thick cookie. Use your finger or the handle of a wooden spoon to press a hole through the centre of each cake. This hole is traditional and practical: it allows you to lift the cakes out of the frying pan using the handle of a spoon without breaking them. Repeat until all the paste is shaped.
6. 6Place a wide-mouthed pot or large frying pan on the stove over medium heat. Add a sufficient quantity of ghee and allow it to melt and heat until shimmering but not smoking. Carefully lower the shaped pulse cakes into the ghee, working in batches if necessary to avoid crowding. Fry each side for about 3 to 4 minutes, or until golden brown and cooked through. To remove the cakes, hook the handle of a spoon through the hole in the centre and lift them out carefully. Drain briefly.
7. 7As soon as the fried cakes are removed from the ghee, place them directly into the bowl of prepared seasoned curd (the curd mixed with salt, turmeric powder, and fried mustard from Step 4). Turn the cakes gently so they are well coated. Leave them to rest in the curd for half an hour. This allows the cakes to absorb the flavours and become pleasantly moist. Serve once rested.