Entree: Nepal – Kathmandu Valley – बारा ➤ Bārā (Savory Nepali lentil pancake or fried patty made from ground black lentils and spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 15 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (400 g) split black gram (urad dal), soaked 4–6 hours and drained
- 1/2 cup (75 g) finely chopped red onion
- 2 green chilies, finely chopped (about 0.212 to 0.282 oz (6–8 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground turmeric (optional)
- 1/4 cup (15 g) chopped fresh cilantro
- 1/2 tsp (2 g) baking soda
- Water as needed to adjust batter consistency
- 3 tbsp (45 ml) vegetable oil for frying, plus more as needed
- Plain yogurt or Nepalese achar, for serving (optional)

Show original ingredient measurements

- 2 cups (400 g) split black gram (urad dal), soaked 4–6 hours and drained
- 1/2 cup (75 g) finely chopped red onion
- 2 green chilies, finely chopped (about 6–8 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground turmeric (optional)
- 1/4 cup (15 g) chopped fresh cilantro
- 1/2 tsp (2 g) baking soda
- Water as needed to adjust batter consistency
- 3 tbsp (45 ml) vegetable oil for frying, plus more as needed
- Plain yogurt or Nepalese achar, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. After soaking the urad dal, drain well. In a blender or wet grinder, grind the dal with a few tablespoons of water to a coarse, thick paste—do not make it too smooth; texture should be slightly grainy and hold shape.
2. Transfer the ground dal to a bowl and stir in the chopped onion, green chilies, garlic, ground cumin, turmeric (if using), cilantro, and salt. Sprinkle in baking soda and mix thoroughly; add 1–2 tbsp (15 to 30 ml) water only if needed to make a thick batter that can be shaped into patties. Let rest 10–15 minutes.
3. Heat a large nonstick skillet over medium heat and add 1 tbsp (15 ml) oil. Wet your hands and form the batter into patties about 3–4 inches (7–10 cm) wide and 1/2 inch (1–1.5 cm) thick. Gently place patties in the skillet, working in batches without crowding.
4. Shallow-fry each patty 3–5 minutes per side, adding more oil as needed, until golden brown and crisp on both sides and cooked through. Transfer to a paper towel-lined plate to drain.
5. Serve the Bara hot, 2–3 patties per person as a main, with plain yogurt, fresh achar, or a simple tomato-onion chutney on the side.

1. After soaking the urad dal, drain well. In a blender or wet grinder, grind the dal with a few tablespoons of water to a coarse, thick paste—do not make it too smooth; texture should be slightly grainy and hold shape.
2. Transfer the ground dal to a bowl and stir in the chopped onion, green chilies, garlic, ground cumin, turmeric (if using), cilantro, and salt. Sprinkle in baking soda and mix thoroughly; add 1–2 tbsp water only if needed to make a thick batter that can be shaped into patties. Let rest 10–15 minutes.
3. Heat a large nonstick skillet over medium heat and add 1 tbsp oil. Wet your hands and form the batter into patties about 3–4 inches (7–10 cm) wide and 1/2 inch (1–1.5 cm) thick. Gently place patties in the skillet, working in batches without crowding.
4. Shallow-fry each patty 3–5 minutes per side, adding more oil as needed, until golden brown and crisp on both sides and cooked through. Transfer to a paper towel-lined plate to drain.
5. Serve the Bara hot, 2–3 patties per person as a main, with plain yogurt, fresh achar, or a simple tomato-onion chutney on the side.