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Today's recipe is called Dahi-Baara which is basically a yoghurt (dahi) sauce with fried dhal patties (baara). It is a fancier version of raita and can be served alongside any curry really but especially good for special occasions. We made dahi-baara recently and it disappeared quite quickly at our house. Even the kids liked it! First thing to do is to make the baara. The baara for this dish is different from Mum's Classic Baaras. For this recipe we use urad dhal or urdi to make the baaras. It is similar to the mixture we use to make Mum's Classic Sainas (the recipe for which I just posted yesterday). Briefly, urdi have to be soaked overnight. Then the following day urdi get ground up with spices and aromatics. Once you have the dhal mix made, form mini patties and fry them up until golden brown. Now you have baaras. Next step is to make the dahi part. Basically, whisk together yoghurt with the rest of the ingredients. Then just add the baaras to the dahi mix. The dahi-baara should sit for at least one hour in the fridge before serving. This allows the yoghurt to soften the baara.
So tasty! Goes really great with aloo baigan and poori! But as I said before, dahi-baara will enhance any curry night!
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RECIPE Prep time 30 minutes (not including overnight soaking time) Fry time 30 minutes Ingredients Baara -1/2 lb white urad dhal (soaked overnight) -1/8 cup garlic cloves -1/8 cup cubed ginger -1/2 tbsp of cumin -1/4 cup freshly squeezed lemon juice -salt to taste -3 Thai chilis (optional) -pinch of asafoetida -vegetable oil for frying Dahi -1 1/2 cup yoghurt -2 tbsp sour cream -1/2 tsp ground cumin -1/2 tsp Kashmiri chili powder (optional) -handful of chopped cilantro Method
Wash and soak urdi overnight.
Grind up urdi along with the rest of the baara ingredients. Grind to medium coarseness.
Form mini patties with your hands and fry on medium heat until golden brown.
Whisk together the ingredients for dahi.
Add baaras to the dahi. Mix well.
Let sit in the fridge for at least an hour before serving.
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