Dahi Baray

RecipenKitchen Recipe 1 h 10 min · Serves 6 · Pakistani

Why make it Soft, pillowy lentil dumplings soaked in whisked yogurt and topped with sweet-sour tamarind chutney and chaat masala. A cool, tangy snack for iftar or a gathering.

You’ll need

Serves 6 1 cup split and skinned black gram (dhuli mash daal), soake… ½ cup split and skinned yellow moong daal (dhuli moong), so… 1 tsp cumin seeds, lightly crushed 1 green chilli, finely chopped 1 tbsp fresh ginger, grated 1 tsp salt, for the batter ½ tsp baking powder 500 ml vegetable oil, for deep frying + 12 more in the full recipe

1 Step 1 of 10 Rinse both daals well, then soak them together in plenty of cold water for 4 hours. Drain thoroughly and keep back 2 tbsp of the soaking water.

2 Step 2 of 10 Grind the drained daals in a blender with the reserved water, a spoonful at a time, until thick, smooth and fluffy. The batter should hold its shape when dropped from a spoon, so do not add extra water.

3 Step 3 of 10 Tip the batter into a large bowl and beat it firmly with your hand or a spoon for 4–5 minutes. It should turn pale and airy, and a small spoonful should float when dropped into a glass of water.

4 Step 4 of 10 Beat in the cumin, green chilli, ginger, 1 tsp salt and baking powder just until combined.

5 Step 5 of 10 Heat the oil in a karahi over medium heat until a drop of batter rises steadily in about 5 seconds (around 170°C). Wet your hand, scoop a heaped tablespoon of batter, and slide it gently into the oil. The last 5 steps are in the full recipe.

Cook’s tip Beating the batter until airy is what makes the baray light and soft. Do not skip the float test.

Dahi Baray

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