Cooking with B.J

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Kalmi Baray
Contributed by Ambreen Imran (Lahore)


- 2 cups of dal moong chilka (green colored) soaked overnight
- Salt to taste
- 1tsp whole black pepper
- 1tsp zeera
- 3-4 whole red chili
- 1tbs dhuniya (Coriander) seeds
- 3tbs basin powder

Rub the dal in between palms to remove skin.
Add all ingredients and grind into paste-like form.
Form flat discs and fry on medium heat in shallow oil till light brown.
Remove and cool.
Cut into broad slices and deep fry until crispy and a darker shade of
Serve with Mint Chutney