In South Asian households, breaking the fast during Ramadan is an experience filled with diverse flavors—spicy, cooling, bitter, sweet, soft, and crunchy—all in one bite. This recipe is s twist from the traditional Dahi Bara and best to call it Dahi Hara Bara – bringing nourishing and crispy variation to the classic dish, infused with the goodness of moringa and Lotus seeds for an extra boost of health benefits.
Ingredients
1 ½ bowls of organic yogurt
5-6 pakoras or traditional lentil vadas
1 tbsp dried moringa powder (adjust preferred quantity)
3 tbsp mint chutney (optional)
½ tsp roasted cumin powder
½ tsp regular salt (adjust to taste)
½ tsp sugar (balances flavors)
7 to 8 roasted Lotus Seeds (Makhanas) for added crunch
Curry leaves extra flavor
Instructions
1. Take the organic yogurt and whisk it well to remove any lumps.
2. Add the mint chutney, dried moringa powder, roasted cumin powder, salt, and sugar. Mix thoroughly to form a smooth and flavorful yogurt.
3. If using lentil vadas, soak them in warm water for 10-15 minutes, then gently squeeze out excess water before adding to the yogurt mixture.
4. Top with Lotus seeds for crunch, curry leaves for a burst of freshness, and a sprinkle of chaat masala.
Power of Moringa & Lotus Seeds
- The moringa powder adds a superfood boost, making this a nutrient-packed iftar option.
- The Lotus seeds topping enhances the crunch, complementing the softness of the soaked Baras as a nutrient full of calcium.
- The mint chutney brings a fresh, cooling element perfect for breaking a long fast.
