Dahi Baray

Author Sarah - Flour & Spice


Yogurt Mix

  • Yogurt 2 pounds or about 1 ½ times a 750g yogurt carton
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 ½ tsp red chilli powder
  • 1 to 1 ½ tsp cumin powder

Baras or Fried Lentil Dumplings

  • 1 cup ma’ash/urad daal – the white kind covered with water and soaked overnight
  • ¼ teaspoon baking soda
  • ½ teaspoon cumin powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon salt


  • Chaat Masala Powder
  • Red Chilli Powder
  • Tamarind Chutney
  • Finely Chopped Cilantro
  • Coriander/Mint Chutney


For the yogurt mix

  1. Combine the yogurt, sugar and spices along with ½ cup of water and whisk. I suggest starting with half the amount of chilli powder and cumin powder unless like me you are a fan.
  2. Taste and check seasoning. Put it in the fridge while you work on the dumplings.

For the dumplings

  1. Grind the lentils and the water they were soaking in to a thick paste, when you run a spoon through them they will leave pronounced tracks
  2. Take a spatula and transfer the ground paste into a bowl and add the salt, red chilli powder, cumin powder and baking soda.
  3. Whisk energetically to create volume in the batter, about 4-5 minutes with a large whisk.
  4. Heat add 2 inches of oil and put on medium-high heat for the oil to heat through.
  5. Meanwhile get another pan or bowl – at least 10 inches in diameter and fill it 2/3 of the way with water.
  6. Now get a tray or platter and line it with paper towels to help drain the grease from the dumplings.
  7. Once the oil heats up then gently place a dollop of the batter into the hot oil.
  8. After a minute and a half the dumpling will turn a lovely golden color at which point you should turn them over and cook for another minute and a half.
  9. Remove from the oil and drain on paper towels.
  10. Put the dumplings in the water bath for a few minutes

To Assemble

  1. Pour a layer of yogurt mix into your dish of choice.
  2. Remove the dumplings from the water one by one, gently squeezing them beneath your palms to drain the excess water and then lay them out in rows on top of the yogurt until your dish is filled.
  3. Top with enough of the yogurt to adequately cover the dumplings and refrigerate.
  4. Leave it for atleast an hour so the flavours soak through the dumplings.
  5. Top with your garnishes of choice

Recipe Notes

If there is too much water in the maash ki daal mix the baray will be mushy. If you have used a lot of soaking liquid then gently drain some until you have just enough left to submerge the daal.