Black Lentil Patties – Maas Daal Ko Bara (Nepal)

6-8
Servings
6-8h
Prep Time
30m
Cook Time
6h 30m
Ready In


"These are black lentil patties that are a traditional recipe from the Newar community (community from the Kathmandu Valley in Nepal). This dish is either served as part of a meal with sides, topped with an egg or as a snack. It is an essential in many Newari rituals. The Newar community is a caste system by which Newārs are the historical inhabitants of Kathmandu Valley. They are separated into groups on the basis of the Vedic varna model and divided according to their hereditary occupations. A BIT ABOUT THE RECIPE: Usually, Maas (Black Lentil) patties are deep fried, however, this version given here is pan-fried and hence light, healthy, and spongy; similar to mini pancakes, but it is up to you if you want to deep fry. Since this recipe is not using deep frying technique, they need to be cooked under low flame for about 4-5 minutes on each side to ensure proper even cooking. Maas Patties (Bara) are best served hot and fresh. They are very nutritious as they are packed with protein."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (58.5 g)
  • Calories 194.2
  • Total Fat - 6.4 g
  • Saturated Fat - 1 g
  • Cholesterol - 3.1 mg
  • Sodium - 90.7 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 12.1 g
  • Sugars - 1.5 g
  • Protein - 10.3 g
  • Calcium - 28.6 mg
  • Iron - 3.3 mg
  • Vitamin C - 4 mg
  • Thiamin - 0.3 mg

Step 1

Soak the black lentils (maas ko daal) in water overnight.

Step 2

It is preferred to use already shelled black lentils (available in Indian store as Urad Daal). If you don’t find one, remove the black shell by pressing and rubbing the soaked daal until the black coating is removed. Grind shelled daal into a smooth thick batter with minimum water.

Step 3

Add all the other ingredients (except the oil) and mix evenly to create a batter.

Step 4

Heat a thick-bottomed griddle or non stick pan. Add 1 tablespoon of of oil. Pour 1 large spoon full batter into the skillet and gently spread out the batter to make a circle. Cook for about 5 minutes over medium heat. Once the edges become golden, drizzle a little oil on the top and flip the bara (patty) to evenly cook on the other side.

Step 5

Cook on medium heat until both sides are golden brown. Bara is ready to be served.

Step 6

Makes 25 baras.

Step 7

*NOTE: It is suggested that if you are a meat lover, you can add ground meat minced chicken of your choice into the batter. Maas Bara (मास दालको बारा) is well served with Marinated Potato and suggested to also serve it with a fried egg over the top. Adding the egg as a garnish makes it a Anda Bara/Woh*

Tips & Variations


No special items needed.