Soak the lentils overnight, preferably. Or at least 2-3 hours.

Drain the lentils, put it in a blender or food processor together with the rice, ½ tsp of salt, and ½ cup of water. Blend it until it becomes a fine smooth paste.

Heat the oil in a frying pan. Using two teaspoons, scoop and slide the batter into the hot oil one by one. Fry until all the dumplings look golden yellow and they’re floating on top of the oil.

Then soak the dumplings in hot water for a few minutes.

Squeeze the water out of the dumplings carefully until the dumplings spring back to their shape. Set aside.

Get yoghurt mixture ready by mixing 1 ½ cup of yoghurt, ½ cup of milk, 2 tbsp of sugar, and a pinch of salt. Stir it well until the sugar dissolves. 

Then put the dumplings in the yoghurt mixture and let them soak the yoghurt in.

In another bowl (small) mix the tamarind, 3-4 tbsp water, 1 tbsp of sugar, and a pinch of salt. Mix well. Set aside. 

Arrange the dumplings in a serving dish. Pour over the remaining yoghurt mixture, drizzle the tamarind sauce mix, and sprinkle the spice that you like (either Chaat masala, chilli powder, or paprika. You can even mix all the 3 of them as much your taste bud allows ?).

If using, you scatter and garnish your Dahi Baray with crispy thin Savian.