Dairy-Free Dahi Baray with Tamarind Chutney

Ingredients

• 1 cup Urad Dal (Split Black Lentils), soaked overnight
• 1 small Green Chilies, finely chopped
• 1 teaspoon Ginger, grated
• 1/4 teaspoon Asafoetida (Hing)
• 1 teaspoon Salt
• 1 cup Oil, for frying
• 2 cups Dairy-Free Yogurt Alternative (e.g., coconut or almond yogurt)
• 1/2 cup Water
• 2 tablespoons Tamarind Chutney
• 1/2 teaspoon Red Chili Powder
• 1/2 teaspoon Cumin Powder
• 1 teaspoon Chaat Masala
• 2 tablespoons Cilantro, chopped

Instructions

1. 1Drain the 1 cup Urad Dal (Split Black Lentils) that has been soaked overnight. Transfer the drained dal to a food processor or blender. Grind it into a smooth, thick paste, adding only a minimal amount of water (just enough to allow the blades to move) if necessary, so the paste is thick enough to hold its shape.
2. 2Add the 1 small Green Chilies, finely chopped, 1 teaspoon Ginger, grated, 1/4 teaspoon Asafoetida (Hing), and 1 teaspoon Salt to the dal paste. Mix thoroughly until all ingredients are evenly incorporated into the batter.
3. 3Heat the 1 cup Oil in a deep frying pan or wok (e.g., a 10-inch wok or similar deep pan) over medium heat (approximately 325-350°F / 160-175°C). Once the oil is hot, carefully drop small spoonfuls (about 1.5 inches / 4 cm in diameter) of the dal batter into the hot oil, without overcrowding the pan. Fry for 3-5 minutes per side, turning occasionally, until the baray are golden brown on all sides and cooked through. Using a slotted spoon, remove the fried baray from the oil and immediately transfer them to a bowl of warm water.
4. 4Allow the fried baray to soak in the warm water for 15-20 minutes until they become soft and plump. After soaking, gently remove each baray from the water and carefully squeeze out the excess water between your palms, being gentle to avoid breaking them.
5. 5In a medium bowl, whisk together the 2 cups Dairy-Free Yogurt Alternative and the 1/2 cup Water until the mixture is smooth and has a pourable consistency. Arrange the squeezed baray in a serving dish, then pour the whisked dairy-free yogurt mixture evenly over all the baray, ensuring they are well coated.
6. 6Evenly top the dahi baray with 2 tablespoons Tamarind Chutney, 1/2 teaspoon Red Chili Powder, 1/2 teaspoon Cumin Powder, 1 teaspoon Chaat Masala, and 2 tablespoons Cilantro, chopped. For best flavor and texture, cover the serving dish and chill in the refrigerator for at least 30 minutes before serving.

Substitutions

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