Wash thoroughly and soak both lentils Mash and Daal Moong overnight in water.

Drain the water from lentils and put them in blender along with little water (approximately half cup).

Add 1 small onion, 2 green chillies, fresh corriander, 1/2 teaspoon crushed red pepper, 1 1/2 teaspoon salt and blend it a blender till it becomes a fine paste. It should not be very thick so add some more water but it shouldn’t be runny as well

Take it out in a bowl and add cumin seeds in it and mix well, if you feel the batter is runny you can add some flour in it to thicken it.

Take a Karahi/wok and put oil generously, if the oil is filled properly the Baras will be round, otherwise they will be flat, you can adjust oil accordingly.

Take a large spoonful of the paste and deep fry. When it becomes light brown in color, take it out and cool it completely.

Once its cool down to room temperature, you can put it in a freezer bag and freeze it or prepare it for dahi baray.

To prepare for dahi baray, put some baray in a bowl of cold water and leave it for few minutes.

Once tender, take the Baray out and squeeze the water using the palms of your hand.

Soak them in a runny yogurt batter and serve with tamarind sauce.

You can fry Baras, put it in a bag and refrigerate it for a week. You can also freeze it, whenever you need it, take it out and soak in luke warm water.