Dahi Baray

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •To fit the 45-minute limit, this recipe assumes the lentils have already been soaked for at least 6 hours or overnight.
• •If the batter seems heavy, beat it a little longer by hand; trapped air gives softer dumplings.
• •For extra-smooth yogurt, whisk first, then pass it through a sieve.
• •You will not absorb all the frying oil; nutrition reflects an estimated oil uptake of about 18 g total for 2 servings.
• •Serve with papri, sliced onion, or extra chutney if you want a chaat-style presentation.

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