Bora with Podina Raita

Wash then soak lentils for a half hour and then drain.

In a sauce pan add 1 pint of water, the finely chopped onion, a teaspoon of salt and 1⁄2 a teaspoon of turmeric.

Cook over a medium heat until lentils are soft and the water is almost all gone.

Once lentils fully cooked, pour them into a bowl and mix in three cups of rice flour.

Mix thoroughly with your hands until you have a smooth dough. (mix everything while it is still warm as this makes it easier).

On a flat surface, roll it out the dough until it is 2-3mm thick. I separated the dough into smaller balls to make this easier.

Cut out bitesize pieces (or different shapes using cookie cutters) and deep fry in oil until crisp.

FOR THE PODIAN RAITA

In a blender, blend 1⁄2 bunch of fresh mint, 1⁄2 bunch of fresh coriander, 10-15 green chillies (more if you like it extremely hot and less if you don't) and two tablespoons of water to make a paste.

Add the above paste to the yogurt and mix until smooth.

Refrigerate for at least 45 minutes.

Note: This dish is best consumed with piping hot ‘bora’ and ice cold ‘podina raita’. The ‘bora’ also go nicely with chopped onion salad & spicy tomato salad but remember piping hot ‘bora’ and ice cold condiment.