For dahi baray / lentil fritters:
Clean and wash the mash daal. Soak for at least 4 – 6 hours or overnight.
Drain the water and add salt and cumin seeds. Add water little by little, and process till a smooth yet thick paste has formed. Place the ground daal paste, add baking soda (if using) and mix.

Heat oil in a karahi on medium heat. Use a spoon to drop spoonfuls of the batter in the oil, and cook till golden brown on all sides. The oil should be on low-medium temperature so that the batter can crisp up from the outside, and cook through on the inside.

If the batter is too thin, that maybe a case of adding too much baking soda or water. In that case, add a bit of besan to adjust the consistency.

Remove the fried baray from the oil, and let drain on a strainer. Take a large bowl and fill it with room temperature water. Put the fried baray in the water and let them soak till they become soft and fluffed up. Remove them from the water one by one, gently squeezing them between your palms to remove the excess water and them in the prepared yoghurt mixture.

Yoghurt Mixture:
Add the yoghurt, milk and salt in a bowl or rectangle dish. Whisk till smooth, and add more milk / water as per personal preference. The mixture should not be too thick, and it should not be too thin.

If a sweet yoghurt mixture is preferred, reduce the amount of spices and add sugar. The yoghurt can be served separately from the baray so people can add spices and chutney as per their personal preference. If serving together, add red chilli powder and the baray in the yoghurt mixture. Stir together carefully, and let sit for about 10 minutes.

Garnish with more spices or tamarind chutney and papri on top, just before serving.