Dahi baray is a chilled dish of ground mung beans whipped until airy, fried, then soaked in spiced yogurt. Two steps are crucial: whipping air into the batter and softening the fried fritters in warm salted water before gently squeezing them by hand. Skip the second step and the fritters stay hard and dry even in the yogurt. Finish with tamarind and mint sauce and toasted cumin. It is a classic for Ramadan meals and summer afternoons.
Drain the soaked mung beans and discard the soaking water. Put them in a food processor with the ginger and chili. Gradually add 60 ml water and blend to make a smooth, thick batter. Do not add more water; thin batter will spread in the oil.
Transfer the batter to a large bowl, add the salt, and whisk in one direction by hand or with a mixer for 10 minutes, until it becomes airy and lighter in color. To test it, drop a little batter into a bowl of cold water: if it floats instead of sinking, it has been whipped enough; if it sinks, keep whisking.
Heat the oil in a deep skillet over medium heat. Use a wet spoon to scoop walnut-sized portions of batter into the oil. Fry for 3 minutes per side, until pale golden. Do not fry them dark; the fritters will soften in water, but a dark crust will not soften and will remain tough.
Put warm water and one 4 ml measure of salt in a bowl. Transfer the fritters to the water as soon as they come out of the oil and soak for 10 minutes, until puffed and soft. Gently press each between your palms to remove excess water, then arrange them on a plate without breaking them.
Whisk the yogurt with the sugar, salt, and half the toasted cumin until pourable but not runny. The consistency matters: yogurt that is too thick will not coat the fritters, while yogurt that is too thin will pool at the bottom of the dish.
Arrange the squeezed fritters in a single layer in a serving dish. Pour the yogurt over them, making sure each is coated. Drizzle with tamarind paste, then sprinkle with the remaining toasted cumin, red pepper powder, and chopped cilantro. Chill, then serve cold.
Soak the mung beans in water overnight and chill the assembled dish for at least 2 hours before serving; neither waiting period is included in the cooking time. Always soften and gently squeeze the fritters in warm salted water before adding them to the yogurt. Allergy note: This contains dairy. Check packaged ingredient labels for other allergens.
Harcı çırparak havalandırma adımını atlarsanız köftecikler ağır oluyor ve yoğurdu emmiyor. Ben on dakika çırptım, harç suda yüzecek kıvama geldi. Bu denemeyi de gerçekten yaptım: bir kâse suya bir damla harç bıraktım, dibe çökünce beş dakika daha çırptım ve ikinci seferde yüzdü. Maşı çekerken de suyu ölçülü koymak gerekiyor, sulu harç ne kadar çırpılırsa çırpılsın hava tutmuyor.
Demirhindi ezmesi bulamadım, nar ekşisiyle denedim. Aynısı değil ama ekşilik yerini tuttu.
Nar ekşisi kabul edilebilir bir ikame, yalnız demirhindi daha tatlımsı. Kullanacaksanız yoğurda yarım kaşık şeker daha ekleyin.
Kızarttıktan sonra ılık tuzlu suda yumuşatıp sıkmak tuhaf geliyor ama yağı da alıyor. Sıkarken avuç içinde nazik davranmak gerekiyor, ilk denemede sıkı bastırdım ve köftecikler parçalandı, yoğurdun altında dağıldılar.
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