Ingredients:
- 1 cup split black lentils (urad dal), soaked overnight
- 1 cup yogurt (dahi)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon black salt (kala namak)
- 1 teaspoon chaat masala
- 1 teaspoon red chili powder
- Salt to taste
- Oil for frying
- Tamarind chutney and mint chutney for serving
- Chopped coriander leaves for garnish
Source: www.cubesnjuliennes.com
Preparation:
- Drain the soaked lentils and blend them in a food processor until you get a smooth batter. Add a little water if needed to achieve a pouring consistency.
- In a mixing bowl, whisk the yogurt until smooth. Add black salt, chaat masala, red chili powder, and salt. Mix well and set aside.
- Heat oil in a deep frying pan over medium heat. Take a spoonful of the lentil batter and drop it gently into the hot oil. Repeat with more batter, making several small round dumplings (baras).
- Fry the dumplings until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel to remove excess oil.
- Soak the fried dumplings (baras) in water for 10-15 minutes. Squeeze out the excess water by gently pressing them between your palms
- Arrange the squeezed baras in a serving dish. Pour the prepared yogurt mixture over the baras.
- Drizzle tamarind chutney and mint chutney on top. Sprinkle cumin seeds and garnish with chopped coriander leaves.
- Serve chilled as a refreshing snack or side dish.
Enjoy the delightful combination of creamy yogurt, crispy lentil dumplings, and tangy chutneys in this traditional Dahi Bara recipe. It’s perfect for hot summer days or as a flavorful addition to your festive meals.