Dahi Baray
Soft lentil dumplings soaked and served in chilled spiced yoghurt. Cooling, filling, and made entirely in advance.
Why it works for Iftar
- Yoghurt is cooling and hydrating, and settles well on a stomach that has been empty since dawn.
- The lentil dumplings add protein, so it is more substantial than it looks.
- It is served cold and must be made ahead, which takes one item off the pre-Maghrib rush.
Ingredients
- 200 g urad dalsoaked 4 hours or overnight
- 1 tsp saltfor the batter
- 1/2 tsp baking soda
- 1 tsp ground cuminfor the batter
- 500 ml oilfor frying
- 800 g plain yoghurtwhisked smooth
- 100 ml waterto loosen the yoghurt
- 1 tsp saltfor the yoghurt
- 1 tsp sugarbalances the sourness
- 1 tsp chaat masalato finish
- 1/2 tsp red chilli powderto finish
- 1 tsp ground cumintoasted, to finish
- 4 tbsp tamarind chutney
- 3 tbsp fresh corianderchopped
Method
- 1Make the batter10 min
Drain the soaked urad dal and blend with as little water as possible — about 60 ml — into a thick, smooth paste. Beat in 1 tsp salt, 1/2 tsp baking soda and 1 tsp cumin, then whip by hand for 3 to 4 minutes until light. A teaspoon of batter should float in a glass of water.
- 2Fry the baray15 min
Heat the oil to 170 °C. Drop in tablespoons of batter and fry for 4 to 5 minutes, turning, until golden. Work in batches of 6 to 8.
- 3Soak15 min
Put the fried baray into a bowl of warm water for 15 minutes until soft. Then lift each one out and squeeze gently between your palms to remove the water without breaking it.
- 4Prepare the yoghurt5 min
Whisk the yoghurt with 100 ml water, 1 tsp salt and 1 tsp sugar until it is smooth and pourable.
- 5Assemble3 min
Arrange the squeezed baray in a serving dish and pour the yoghurt over so they are fully covered. Refrigerate for at least 2 hours.
- 6Finish before serving2 min
Drizzle over the tamarind chutney and sprinkle with chaat masala, toasted cumin, chilli powder and coriander.
Notes that make the difference
- Whipping the batter is what makes the dumplings light. Under-whipped batter fries dense and heavy.
- Squeeze the soaked baray gently but properly. Water left inside dilutes the yoghurt in the dish.
Storing and reheating
Assembled dish keeps 2 days refrigerated. Add the garnishes only when serving.
Substitutions
- Shortcut: use shop-bought frozen baray and start from the soaking step.
- Lighter: bake the baray in an appe pan with a little oil instead of deep frying.
Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.