Easy Dahi Baray for Iftar (Pakistani Yogurt Lentil Dumplings)

By : Moiz Blogger | 0 Comments | On : 23/10/2026 | Category : Ramadan Recipes

Dahi baray, also called dahi bhallay in many households, are soft lentil dumplings served in cool, seasoned yogurt with sweet-tangy tamarind chutney and chaat masala. This Pakistani-style version is a flavorful make-ahead option for Ramadan iftar. Plan ahead to soak the lentils.

Recipe at a glance

Prep: 25 minutes | Lentil soaking: 4–6 hours | Cook: 20–25 minutes | Yield: About 16 small dumplings | Serves: 4–6.

Ingredients

For the baray

• 1 cup (200 g) split skinned urad dal (white lentils), rinsed
• Water for soaking, plus 2–4 tablespoons for blending
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon baking soda, optional
• Neutral oil for shallow or deep frying

For the yogurt and toppings

• 2 cups (480 g) plain unsweetened yogurt
• 1/4 cup (60 ml) cold water, or as needed
• 1/2 teaspoon roasted ground cumin
• 1/2 teaspoon chaat masala, plus more to serve
• 1–2 teaspoons sugar, optional
• Salt to taste
• 3 tablespoons tamarind chutney, or to taste
• 2 tablespoons chopped cilantro
• 1/4 teaspoon red chili powder, optional

Allergen note: Contains dairy. Check packaged chutney and chaat masala labels for additional allergens.

How to make dahi baray

1. Soak the lentils. Rinse urad dal until the water runs mostly clear. Soak in plenty of fresh water for 4–6 hours, then drain thoroughly.
2. Blend the batter. Blend soaked lentils with 2 tablespoons water, salt and cumin into a thick, smooth batter. Add only enough extra water to keep the blender moving; a thin batter makes flat dumplings.
3. Whip until airy. Beat the batter vigorously with a spoon or whisk for 3–5 minutes until lighter and fluffy. Stir in optional baking soda immediately before frying.
4. Heat oil safely. Heat oil in a deep, heavy pan to about 350°F (175°C). Do not fill the pan more than halfway with oil. Keep water away from hot oil.
5. Fry the baray. Drop small spoonfuls of batter carefully into the oil. Fry in batches for about 4–6 minutes, turning, until golden and cooked through. Drain on paper towels.
6. Soften in water. Place fried dumplings in a bowl of clean lukewarm water for 5–8 minutes. Lift out and gently squeeze between your palms to remove excess water without breaking them.
7. Season yogurt. Whisk yogurt with cold water, roasted cumin, chaat masala, optional sugar and salt until smooth and pourable.
8. Assemble. Arrange softened dumplings in a shallow serving dish. Spoon seasoned yogurt over them, cover and refrigerate until chilled. Before serving, drizzle with tamarind chutney and sprinkle with cilantro, chili powder and extra chaat masala.

Tips for soft dahi baray

• Soak lentils thoroughly and drain well before blending.
• Keep batter thick; add blending water gradually.
• Whip batter to incorporate air before frying.
• Fry at moderate heat so centers cook before the outside darkens.
• Soak fried dumplings briefly, then gently squeeze out excess water.
• Adjust yogurt consistency with a little cold water rather than making it runny.

Variations

With moong dal

Replace half the urad dal with split yellow moong dal, soaked and drained. The flavor and texture will be slightly different.

Less sweet version

Skip sugar in the yogurt and use less sweet tamarind chutney.

Extra spicy

Add a little green chutney and red chili powder just before serving.

What to serve for iftar

Serve dahi baray with Pakistani fruit chaat, chana chaat and date milkshake. Balance the meal with water and other foods to suit your needs.

Make-ahead and storage

Cooked dumplings can be cooled promptly and refrigerated separately from the yogurt for up to 2 days before assembling. Keep yogurt-based dahi baray refrigerated at 40°F (4°C) or below and eat within 1–2 days for best texture. Refrigerate within two hours of preparation, or within one hour when temperatures exceed 90°F (32°C). Do not leave yogurt-based dishes on an iftar table for extended periods.

Frequently asked questions

Why are my dahi baray hard?

The batter may be too dense or not whipped enough, or the dumplings may have been fried too hot. Whip thoroughly and soak briefly after frying.

Can I make dahi baray ahead of iftar?

Yes. Prepare and refrigerate dumplings ahead, then assemble with chilled yogurt near serving time.

Can I use moong dal instead of urad dal?

Yes. Moong dal produces a slightly different texture. You can use a mixture of the two.

How do I prevent watery yogurt?

Gently squeeze excess water from soaked dumplings and add only a little water to the yogurt.

Can I freeze the dumplings?

Fully cooked, cooled dumplings can be frozen without yogurt in an airtight container for up to two months for best quality. Thaw safely in the refrigerator before using.

Editorial note

This is original editorial recipe guidance, not a claim of independently kitchen-tested results. Lentil varieties, oil temperature and equipment affect timing. Any featured photo is illustrative.