Bharats in Yoghurt Sauce

This recipe was adapted from the book, “The Higher Taste”.  It is based on the teachings of His Divine Grace A.C. Bhaktivedanta Swami Prabhupada, the founder of the International Society for Krishna Consciousness.  Nothing like a bit of history before getting going with your recipe for today.

Bharats in Yoghurt Sauce



1½ cups green split peas (soaked overnight)
2 cups yogurt
½ cup sour cream
½ cup water
1½ tsp salt
1 tsp ground coriander
1 tsp cumin powder
Pinch of hing *
1 tsp garam masala
Pinch cayenne pepper
½ tsp turmeric
Ghee for deep frying
Parsley for garnish


  1. Drain the peas and grind in blender or processor, adding a few teaspoons of water if necessary. Add the spices and mix.
  2. Heat the ghee in a wok until very hot. Mould the pea mixture into 3 inch patties. Gently place the patties in the ghee and cook until golden brown (10 minutes). Do not stir immediately. Let them first cook for 2 minutes, or until firm before stirring. Drain and put in a casserole dish.
  3. Preheat the oven to 180°C.
  4. Combine the yogurt, sour cream and water and pour over the Bharats.
  5. Cover and bake for 20 to 30 minutes.
  6. Garnish with parsley.

* Hing (a salty dried plum) is needed in a vegetarian diet as it assists the digestive system.  It has a very distinct flavour (sweet, sour and salty) and therefore is used in small quantities.  It can be found in Indian shops.

Submitted by:  Nic Prinsloo, Clarens

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