Dahi Baray
Description
Traditional and melt-in-the-mouth Pakistani dahi baray made from a well-whipped blend of moong and maash lentils, soaked in warm water and coated in a rich, sweetened yogurt sauce with a clever layering trick to keep them moist.
Ingredients
Instructions
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Soak maash and moong dal together for 4 to 6 hours with a little water.
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Grind the soaked lentils with minimal water to form a thick, smooth batter.
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Whisk the batter vigorously with a spoon for at least 10 minutes to incorporate air, which ensures soft and fluffy baray.
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Heat oil well, then lower to medium heat and drop portions of the batter to fry until golden brown.
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Soak the fried baray in warm water for 15-20 minutes until soft, then gently press between your palms to remove excess water without breaking them.
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Prepare the yogurt mixture by whisking thick yogurt with sugar, salt, and roasted cumin powder.
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Dilute a portion of the yogurt with a little water or milk to create a thinner base layer in your serving dish, preventing the baray from absorbing all the yogurt and drying out.
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Place the squeezed baray over the base layer, cover with the remaining rich yogurt, and top with chat masala before chilling and serving.
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