Dahi Baray

Ingredients:

For Baray (Dumplings):

• 1 cup lentils (moong dal or urad dal), soaked overnight
• 1/2 tsp baking soda (optional, for softness)
• 1/2 tsp cumin seeds
• 1/2 tsp salt
• Oil for frying

For Yogurt Sauce:

• 2 cups yogurt (preferably thick)
• 1/4 cup milk (to thin out the yogurt, if needed)
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp roasted cumin powder

For Garnishing:

• 1/2 tsp red chili powder
• 1/2 tsp chaat masala
• 1 tbsp tamarind chutney (optional)
• Fresh coriander leaves, chopped
• Sev or crispy papri (optional)

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Instructions:

Step 1: Prepare the Baray

1. Soak the lentils overnight, then drain the water.
2. Blend the lentils into a smooth paste, adding minimal water.
3. Add salt, cumin seeds, and baking soda (if using) to the batter and mix well.
4. Heat oil in a deep pan.
5. Drop spoonfuls of the batter into the oil and fry until golden brown. Remove and set aside.

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Step 2: Soften the Baray

1. Fill a bowl with warm water and soak the fried baray for 5–10 minutes.
2. Gently squeeze out excess water from the baray and set aside.

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Step 3: Prepare the Yogurt Sauce

1. In a bowl, whisk yogurt with milk until smooth and creamy.
2. Add salt, sugar, and roasted cumin powder. Mix well.

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Step 4: Assemble

1. Arrange the softened baray in a serving dish.
2. Pour the yogurt sauce over the baray, ensuring they are fully coated.

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Step 5: Garnish

1. Sprinkle red chili powder, chaat masala, and additional roasted cumin powder on top.
2. Drizzle tamarind chutney and garnish with fresh coriander leaves, sev, or crispy papri for added texture.

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Total 6 servings Nutritional Values (Per Serving)

• Calories: ~150
• Protein: ~6 g
• Fat: ~6 g
• Carbohydrates: ~18 g
  • Sugar: ~4 g
  • Fiber: ~3 g
• Sodium: ~200 mg