Daal Dahi Baray - Lentil Dumplings in Spicy Yogurt
Soak 1 cup mash daal and 1/2 cup mong daal for 6 hours in water and then drain leaving roughly a cup water in the lentils
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Add 3-4 green chillies and 1 chopped onion
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Add 2tsp garlic paste
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Add 1 tbsp salt and 1 tsp cumin powder
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Add 1/4 tsp of baking soda
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Blend the lentils into a smooth paste, add water if desired
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The lentil paste will be smooth and thick
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Scoop out the batter in hot oil, approximately 2tbsp for each dumpling
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Occasionally turn and flip. Fry them until golden brown.
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The dumpling would be soft and fluffy.
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Repeat the same for the remaining batter; yields roughly 30 dumplings
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Take a bowl of water and soak some of the dumplings for 15-20 minutes
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The remaining can be frozen for upto a month in a ziplock bag, for use thaw and give them a warm salted water bath and proceed with next steps.
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Take the dumpling in hand and press gently to drain excess water, set aside
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Take 2 cups of yogurt, add 1tsp salt and 1/2 cup water and beat until smooth
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Pour the beaten yogurt over the dumplings
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Garnish with Shan Chaat masala, chilli flakes, finely chopped fresh corrainder leaves
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Serve with tamarind sauce and masala papri
Dahi baray are delicious lentil dumplings soaked in spicy flavored yogurt. They are very popular in Pakistan especially during Ramadan for iftars.
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