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Wash dal and rice separately. Soak in salty water for half an hour. Heat ghee in large saucepan fry the onion till crisp and brown. Remove. In same ghee, add seeds, leaves, chilli, pepper and cloves. Add the soaking water of dal and rice. Allow to come to boil. Add dal and allow to boil for 5 min. Add rice, turmeric, salt and cook in high for 10-12 mins. Put on simmer and cook till the rice is done and water has evaporated. Garnish with fried onions and chopped coriander. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Heat oil and brown onions. Add ginger /garlic and fry after that add mince and fry. When brown add haldi, chilly powder, salt, little water and fry. When it leaves oil, add dal and fry. Add enough water for dal to be soft. Add green chilies, coriander leaves and all spice and put on dum.
Wash the lentils well in warm water. In a grinder, grind the lentils into a paste then add the rest of the spices. Mix well and set aside for 30 minutes.
Put cooking oil in a deep frying pan or karahi on high heat. Once the oil gets hot, turn the heat to medium and drop a tablespoon of mixture at a time in the oil and fry until golden brown. Then remove from oil and put the baray on a paper towel to absorb any extra oil.
In a separate dish, beat the plain yogurt by adding a little water to form a paste. Add salt, red chilli powder and cumin powder. And whip well.
Then take cold water in a separate bowl and put the baray in the water for a minute or so or until they are soft. Then squeeze the baray with your palms to drain out the water and add them to the prepared yogurt mix. Repeat this process until all baray mix is gone.
Garnish with chaat masala and Imli Chutney . (Refrigerate until cold for better taste.)