Dahi Baray

Nutrition · per serving

Steps

1. 1

   Rinse the soaked lentils well and drain thoroughly. Add them to a blender with the water, ginger, coriander seeds, cumin seeds, red chili powder, and salt. Blend to a thick, smooth paste, scraping down as needed; use only enough water to keep the batter moving. Beat in the baking soda for 30-45 seconds until the batter looks slightly fluffy and lighter—this helps the baray stay soft.

   120 g split black lentils (urad dal), soaked and drained45 ml water10 g ginger4 g coriander seeds3 g cumin seeds1 g red chili powder4 g salt1 g baking soda
2. 2

   In a bowl, whisk the yogurt with the cold water, salt, roasted cumin powder, and sugar until completely smooth and pourable but still thick enough to coat a spoon. Chill it while you fry the dumplings so the final dish is properly cool and refreshing.

   350 g plain full-fat yogurt80 ml cold water3 g salt2 g roasted cumin powder4 g sugar
3. 3

   In a small bowl, whisk together the tamarind paste, warm water, jaggery or brown sugar, roasted cumin powder, red chili powder, and salt until smooth. Taste and balance it so it is sweet-tangy with a gentle heat.

   20 g tamarind paste60 ml warm water12 g jaggery or brown sugar1 g roasted cumin powder0.5 g red chili powder1 g salt
4. 4

   Heat the neutral oil in a small deep pan to about 170-175°C. With two spoons or damp fingers, drop small walnut-sized portions of batter into the oil and fry in batches for 4-5 minutes, turning occasionally, until puffed and deep golden. Do not overcrowd the pan or the temperature will drop and the baray will absorb too much oil.

   500 ml neutral oil
5. 5

   Lift the fried baray out with a slotted spoon and immediately transfer them to the warm water. Soak for 8 minutes; they should soften noticeably. Gently press each one between your palms to remove excess water without breaking them.

   750 ml warm water
6. 6

   Arrange the squeezed baray in a shallow serving dish and pour over the chilled yogurt dressing, making sure they are well covered. Let them rest for 5 minutes so they absorb some of the yogurt and become creamy inside.

7. 7

   Spoon over the tamarind chutney. Scatter with finely chopped fresh coriander, then dust with the red chili powder and roasted cumin powder. Serve chilled or cool, as a snack, side, or light meal.

   8 g fresh coriander0.5 g red chili powder1 g roasted cumin powder

Origin & History

Dahi Baray is a beloved Pakistani snack and Ramadan staple made from fried lentil dumplings softened in water and covered with spiced yogurt. It is closely related to dahi vada found across South Asia, with Pakistani versions often featuring tamarind chutney, roasted cumin, and chili for a balance of cooling, sweet, tangy, and spicy flavors.