Instructions

For dahi baray / lentil fritters:
Clean and wash the mash daal. Soak for at least 4 – 6 hours or overnight.
Drain the water and place daal in a food processor. Add salt and cumin seeds. Add water little by little, and process till a smooth yet thick paste has formed. Be careful that the machine does not overheat (read note regarding the same). Place the ground daal paste, add baking soda (if using) and mix.
Heat oil in a karahi or a large frying pan on medium heat. I prefer to use a frying pan as it is far more stable and gives me more surface area. Use a spoon to drop spoonfuls of the batter in the oil, and cook till golden brown on all sides. The oil should be on low-medium temperature so that the batter can crisp up from the outside, and cook through on the inside. If the batter is too thin, that maybe a case of adding too much baking soda or water. In that case, add a bit of besan (chickpea flour) to adjust the consistency.
Remove the fried baray from the oil, and let drain on a kitchen towel or strainer. The baray can be cooled, put in a ziploc bag and kept in the freezer at this stage.
Take a large bowl and fill it with room temperature water along with a few pinches of asafoetida / hing (optional). Put the fried baray in the water and let them soak (45 - 90 minutes) till they become soft and fluffed up. Fresh barays’ will fluff up faster than frozen ones, and they will also fluff up faster in hot water versus room temperature. If running short on time, the baray can be added in hot water but they may become too soft, so keep an eye on them and adjust accordingly.

Remove the baray / fritters from the water one by one, gently squeezing them between your palms to remove the excess water. Place the baray in a plate or platter if serving them separately, otherwise add them in the prepared yoghurt mixture.

Yoghurt Mixture:
Add the yoghurt, milk and salt in a bowl or rectangle dish. Whisk till smooth, and add more milk / water as per personal preference. The mixture should not be too thick, and it should not be too thin.

If a sweet yoghurt mixture is preferred, reduce the amount of spices and add sugar. The yoghurt can be served separately from the baray so people can add spices and chutney as per their personal preference. If serving together, add roasted cumin seeds, red chili powder and the baray in the yoghurt mixture. Stir together carefully, and let sit for about 10 minutes.

Garnish with more spices, tamarind chutney and papri on top, just before serving.