Dahi Baray (Lentil Fritters in Yogurt)

Ingredients

• 1 cup Urad dal (split black lentils)
• 1 small Green chilies
• 1 inch Ginger
• 1/2 tsp Salt
• 1/2 cup Oil (for frying)
• 2 cups Yogurt (dairy)
• 2 tbsp Tamarind chutney
• 2 tbsp Mint-coriander chutney
• 1 tsp Roasted cumin powder
• 1/4 tsp Red chili powder

Instructions

1. 1Place the 1 cup of Urad dal in a bowl and cover with plenty of water. Let it soak for at least 4 hours or overnight. Drain the soaked dal thoroughly.
2. 2Combine the drained urad dal with the 1 small Green chilies and 1 inch Ginger in a blender or food processor. Blend until you have a smooth batter. Stir in the 1/2 tsp Salt.
3. 3Heat the 1/2 cup of Oil in a heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully drop small spoonfuls of the batter into the hot oil. Fry the fritters for 3-5 minutes, turning occasionally, until they are golden brown on all sides. Use a slotted spoon to remove the fried fritters from the oil and place them in a bowl filled with water. Let them soak for 10 minutes, then gently squeeze out as much excess water as possible.
4. 4While the fritters are soaking, whisk the 2 cups of Yogurt in a separate bowl until it is smooth and creamy.
5. 5Arrange the squeezed fritters in a serving dish. Pour the smooth yogurt evenly over the fritters, ensuring they are well covered.
6. 6Drizzle the 2 tbsp of Tamarind chutney and the 2 tbsp of Mint-coriander chutney over the yogurt-covered fritters. Sprinkle the 1 tsp of Roasted cumin powder and the 1/4 tsp of Red chili powder on top.

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