Dahi Baray

Prep Time 35 mins

Cook Time 15 mins

Total Time 50 mins

Category: Dawat & Eid Specials, Snacks & Appetizers

Difficulty: Beginner

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

Maash daal (split urad dal)
Moong daal (split mung dal, lesser quantity than maash)
Garlic cloves
Button red chillies
Salt
Thick yogurt
Cumin powder (roasted)
Sugar
Oil for frying

Instructions

1
Soak maash and moong dal together for 4 to 6 hours with a little water.
2
Grind the soaked lentils with minimal water to form a thick, smooth batter.
3
Whisk the batter vigorously with a spoon for at least 10 minutes to incorporate air, which ensures soft and fluffy baray.
4
Heat oil well, then lower to medium heat and drop portions of the batter to fry until golden brown.
5
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.
6
Prepare the yogurt mixture by whisking thick yogurt with sugar, salt, and roasted cumin powder.
7
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.
8
Place the squeezed baray over the base layer, cover with the remaining rich yogurt, and top with chat masala before chilling and serving.

Keywords: dahi baray recipe, soft dahi bhalla, traditional pakistani dahi baray, lentil dumplings in yogurt, ramadan special recipes, cooked by sabeen