Dahi Baray

  • 28 Dec - 03 Jan, 2020
  • Mag The Weekly
  • Cookery


· 1 cup white lentil

· ¼ teaspoon salt

· 1 pinch baking soda

· 2 cups yogurt

· 2 tablespoons chopped coriander

· 1 teaspoon cumin seeds

· ½ inch chopped ginger piece

· 2 tablespoons red chili powder

· Salt to taste

· Oil for frying

· 2 tablespoons tamarind sauce

· 4 tablespoons coriander


Wash the lentil and soak overnight, drain water and grind it until a thick paste is formed. Add salt and baking soda, mix well and leave it aside. Heat oil in a wok, then take spoonfuls of the lentil mixture and fry dumplings till golden. Soak the fried dumplings in warm water for 10 minutes. Now lightly press the dumplings between your palms to squeeze out the excess water and arrange them neatly in a serving dish. Add salt, red chili powder, ginger, cumin seeds and fresh chopped coriander leaves in yogurt, mix it well and pour on the fried dumplings. Garnish the delicious dahi baray with tamarind sauce, fresh coriander and serve.