Dal Mash Dahi Baray Recipe

Dahi Baray Ingredients

• 250 g. dhuli mash dal (white), washed and soaked overnight.
  

  Dal Mash Dahi Baray picture

• Pinch of baking soda
• 1/2 teaspoon. salt
• 600 milliliter natural yogurt
• 1/2 teaspoon. red chili powder
• 1/2 teaspoon. garam masala
• 1/2 teaspoon. salt
• 1 clove garlic crushed

How to make Dal Mash Dahi Baray

• Wash soaked dal with few changes of water. Place dal, baking powder and salt in a food processor or blender and grind to a smooth thick paste. Add a little water at a time if it is difficult to grind, continue grinding, this will incorporate air and make the paste lighter in texture. Leave it to rest for 15 -20 minutes.
• Heat oil in a deep fryer or karahi. Test the temperature by dropping a small piece of paste into the hot oil. It should rise to the top at once.
• Drop carefully a tablespoon full of paste into the hot fat. Fry to a golden colour, turning once or twice. Remove from oil with a slotted spoon and place on absorbent kitchen paper. Fry 4-5 baray at a time.
• Ten minutes before serving soak the dumplings in warm water. Press the dumplings between the palms carefully to squeeze out the water.
• Whisk yogurt with 1/4 cup water, chili powder, salt, garam masala and garlic to make a smooth paste.
• Arrange the dumplings in a serving dish. Pour the seasoned yogurt over it.
• Garnish with Chat Masala and Sweet Imli Chutney.

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