How to make Baries? Dried Lentil Dumplings
Bari or Badi or Barian
Note from Mamta: Baries are very spicy, dry dumplings, used in many Indian dishes. They should be made in summer months as they need hot sun to dry quickly. If you live in a cold country, a conservatory or a window sill during summer months is ideal for this purpose. Living in UK, I have only attempted to make them once, not with much success. Mrs. Lal brings them for me from India every year, from her fresh stock.
They are usually made in bulk. You can buy them ready-made from most Indian grocers.
Once dry, they can be stored in jars/boxes/plastic bags for use through the year, I keep mine in a plastic bag, in the freezer. This retains the freshness. Bari can also be spelled as Vadian/Vadi or Warian/Wari or Wadian/Wadi.
Before cooking, you need to break them gently, by wrapping them in a kitchen towel and hitting them gently with a rolling pin or meat tenderizer. Then fry the pieces for a few seconds in 1 tsp. oil. They are now ready to be added to any dish of your choice. I often use them without frying.
Adding 5-6 baries to a Potato curry or Khitchri or Khichri,’ lifts’ them up. They can also be added to various vegetable curries, meat dishes, rice pulaos etc., to give these dishes a distinctive spicy flavour. They can be soaked in water, mashed and used as stuffing for parathas, Kachori and Kasta Kachories. Makes approximately 700 gm.
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