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dahi baray

Dahi Baray

Lentil dumplings soaked in sweetened yogurt, topped with sweet and spicy chutneys, chaat masala, topped with crispy papdi.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Resting time 1 hour
Course Snack
Cuisine Indian, Pakistani
Servings 20 Serves

Ingredients
  

  • 1 cup Yellow Moong Daal( Soaked) See Notes
  • 1 Medium Onion
  • 3-4 Garlic Cloves
  • 2 inch Piece of Ginger
  • 2 Green Chillies
  • 1 tsp Salt
  • 1 tsp Red Chilli Powder
  • ¼ tsp Baking Powder
  • Oil for deep frying

Assembly

  • 1 cup Yoghurt
  • ¼ tsp Salt
  • 1 tsp Sugar
  • 1 tbsp Chat Masala
  • ½ Onion Chopped
  • 1 Green Chillies Optional
  • Coriander Chopped
  • Papri or sev
  • Pomegranate Optional
  • Cabbage Optional
  • 2 tbsp Tamarind Chutney
  • 1 tbsp Green Chutney

Instructions
 

  • Soak lentil for preferable overnight or atleast 6-8 hours. If lentil is with skin, rinse and remove the skin. Drain excess water.
  • In a blender add lentil, onion, garlic, ginger and green chilli. Grind it until thick paste if formed. Use little water as required but don't make it too thin . The batter should be thick and gritty.
  • Pour the batter into a mixing bowl. Add salt and red chilli powder. Mix and allow it to rest for atleast an hour.
  • Add baking powder before frying and mix well.
  • Heat oil in the pan, once the oil is hot turn the heat medium low. Drop a spoonful of batter in the oil. Fry it while turning untill its golden brown. Drain them on a paper towel.
  • Allow the baray to cool down to room temperature and then soak them in warm water for 15 minutes.
  • Drain the water and squeeze the baray with hands to remove excess water. At this stage you can refrigerate or freeze them for use later.
  • In a serving dish lay the baray. Whisk some Greek yoghurt with little salt and sugar. Pour over the baray.
  • Sprinkle chaat masala. Drizzle tamarind chutney and green chutney. Add thinly chopped onions, Papri or sev and some pomegranate.

Notes

  • Preferably use the lentil with skin. It needs to be soaked long enough for the skin to get soft and peel off. But if its unavailable use the lentil without skin. Soak for ideally overnight but 6-8 hours should work too. The longer its soaks for the better texture( soft) the bara's/dumplings will be.