Urad Mung Daal Dahi Barra is a traditional dish in India and Pakistan. This dish is prepared with Urad Lentil and Mung Lentil flours. This dish has lots of variations. It can also be made with Gram flour. The main ingredient of this dish is yogurt. Flour phulki/pakora or fritters are soaked or dipped into the yogurt. Yogurt is also spiced with red chili powder and salt. In some variations, sweet dahi barra are prepared. In this type of dahi barra, sugar is used to sweeten the yogurt. This dish is served with the chaat masala (mixed spices) or tamarind chutney. Basically, this dish is used as a supper with evening tea. You can also make it for your guests and friends easily.
Ingredients for Dahi Barra
Urad Lentil Flour (Urad Daal Aanta) 2 tbsp
Mung Lentil Flour (Mung Daal Aanta) 2 tbsp
Salt for Pakora ½ tsp
Water to make a paste As Required
Yogurt (Dahi) ½ Kg
Ground Sugar 1 tbsp
Heeng Powder (Asafoetida Powder) 1 pinch
Gram Flour (Besan) 2 tbsp
Baking Soda 1 tsp
Oil To fry
Fresh Cream ¼ Cup
Cumin Seeds Powder (Zeera Powder) 1 tsp
Salt for Yogurt ½ tsp
Red Chili Powder ½ tsp
Red Chili Flakes 1 tsp
Ingredients for Tempering (Tadka)
Button Chilies (Sabat Laal Mirch) 4 – 5
Garlic chopped 2 – 3 cloves
Green Chilies (Sabat Hari Mirch) 3 – 4
Cumin Seeds (Zeera) ½ tsp
Oil 2 tbsp
Curry Leaves 6 – 8
Chaat Masala ½ tsp
Fresh Coriander (Chopped) ¼ Cup
Mix all types of flour (Urad, Mung and Gram Flour) in a bowl. Also add baking soda, salt and Heeng (Asafoetida). Now add water slowly and keep mixing to make a thick and smooth batter. Keep it aside at least for 30 minutes. Take another bowl and beat the yogurt until lumps are dissolved. Add red chili powder, salt, ground sugar, red chili flakes, cumin powder and fresh cream. Mix all ingredients very well.
Now heat up some oil for deep frying. Take flour batter and pour it into the oil with the help of a table spoon to make balls of about 2 inches in size. Fry them until they become crispy and golden brown in color. Take some water in a bowl and soak fried pakoras in it for 2 minutes. Now take all pakoras (fritters) out of the water and press them slightly with your palms to drain excess water. Place them in a serving dish and pour the yogurt over it.
Heat up some oil in a frying pan for tempering (Tadka). Add curry leaves, cumin seeds, button red chilies, chopped garlic and green chilies into the oil and fry them for 2 – 3 minutes. Pour this tempering over the Dahi Barra. Garnish with fresh coriander and chaat masala.