Dahi Baray (Dairy-Free, Egg-Free) - With Coconut Yogurt

Ingredients

• 1 cup Urad Dal (split black lentils), soaked overnight
• 1/4 cup Moong Dal (split yellow lentils), soaked overnight
• 1/2 tsp Ginger, chopped
• 1 Green Chilies, chopped
• to taste Salt
• as needed Oil, for frying
• 2 cups Coconut Yogurt (unsweetened)
• 1 tsp Sugar
• 1 tsp Roasted Cumin Powder
• 2 tbsp Tamarind Chutney (dairy-free)
• 2 tbsp Mint-Cilantro Chutney (dairy-free)

Instructions

1. 1In a blender or food processor, combine the 1 cup Urad Dal and 1/4 cup Moong Dal (both soaked overnight), 1/2 tsp Ginger, chopped, 1 Green Chili, chopped, and to taste Salt. Blend until you have a smooth batter, scraping down the sides as needed.
2. 2Heat about 2 inches of Oil in a large heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Carefully drop rounded tablespoons of the lentil batter into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until the fritters are golden brown and crisp on all sides. Use a slotted spoon to remove the fried fritters and place them on a plate lined with paper towels.
3. 3Fill a medium bowl with warm water. Add the fried fritters to the water and let them soak for 10 minutes to soften. This step helps them absorb the yogurt sauce later.
4. 4While the fritters are soaking, prepare the yogurt sauce. In a medium bowl, whisk together the 2 cups Coconut Yogurt, 1 tsp Sugar, and 1 tsp Roasted Cumin Powder until well combined and smooth.
5. 5Gently squeeze out as much water as possible from the softened fritters. Arrange the squeezed fritters on a serving plate.
6. 6Pour the prepared coconut yogurt mixture evenly over the arranged fritters. Drizzle the 2 tbsp Tamarind Chutney and 2 tbsp Mint-Cilantro Chutney over the top before serving.

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