Bara is a traditional Newari dish from Nepal, made from ground lentils and commonly served during festivals, religious ceremonies, or family gatherings. Known for its crispy outside and soft, spongy inside, Bara is a versatile snack that can be served as a vegetarian dish or with added meat or eggs for extra flavor. It holds cultural significance in Newar communities, often used in various ritual feasts, and is loved for its simplicity and deep, earthy taste.
Ingredients
- 1 cup black lentils (maas ko dal)
- 1 teaspoon ginger-garlic paste
- 1 tablespoon cumin seeds
- 1 green chili, finely chopped
- 1 small onion, finely chopped (optional)
- Salt to taste
- Mustard oil (for frying)
- 1 egg (optional for topping)
- 100 grams of minced buffalo meat (optional for meat version)
Preparation
1. Soaking the Lentils
- Start by washing the black lentils thoroughly and soaking them in water for at least 4-5 hours or overnight. This softens the lentils, making them easier to grind.
2. Grinding the Lentils
- After soaking, drain the lentils and grind them into a smooth paste using a blender or stone grinder. Add a little water if necessary, but make sure the paste is thick and not too runny.
3. Seasoning the Batter
- In a mixing bowl, combine the lentil paste with ginger-garlic paste, cumin seeds, green chili, and salt. Mix well to ensure the flavors are evenly distributed.
- For an extra layer of flavor, you can also add finely chopped onions or minced buffalo meat to the batter.
4. Cooking the Bara
- Heat a flat skillet or pan and add a generous amount of mustard oil. Mustard oil is traditional in Newari cuisine and adds a distinctive flavor to the dish.
- Once the oil is hot, pour a ladleful of the batter onto the skillet, shaping it into a round pancake. Cook on medium heat.
- Fry one side until it turns golden brown and crispy, then flip to cook the other side. This usually takes about 2-3 minutes per side.
- For a meat Bara, add some cooked minced buffalo meat to the center of the pancake before flipping it.
- For an egg Bara, break an egg on top of the pancake just before flipping, letting it cook into the batter.
5. Serving
- Serve Bara hot with Achar (Nepali pickles) or any Newari side dish. It is often enjoyed as a snack or part of a traditional Newari feast.
Cultural Significance
Bara is an important dish in Newari culture, particularly in Kathmandu Valley, where the Newar community originates. It is commonly prepared during festivals like Sithi Nakha and is a staple in Bhoye (traditional Newari feasts). The use of black lentils is common in Newari cuisine, where legumes and pulses play a key role in everyday meals.
Bara is also served during special Newari rituals, such as Mha Puja, where individuals worship themselves as part of a purification ritual. Bara symbolizes nourishment and is an integral part of the feast prepared during this ritual.
Nutritional Value
Bara is rich in protein and fiber due to its lentil base, making it a nutritious dish. Black lentils are a good source of iron, folate, and essential amino acids. The use of mustard oil in frying adds healthy fats to the dish, while the optional toppings like eggs or meat add additional protein.
Cooking Notes
- Variations: You can make a vegetarian Bara with just the lentil batter, or add minced buffalo meat, eggs, or even vegetables to suit your taste.
- Serving Style: Bara is best enjoyed fresh and hot, with a side of pickles or chutney. In Newar households, it’s often served with Samay Baji, a platter of various Newari delicacies.
Conclusion
Bara is a versatile and beloved dish that reflects the rich culinary traditions of the Newar community. Whether enjoyed as a snack or part of a larger Newari meal, its simple yet flavorful preparation makes it a favorite among locals and visitors alike. Its cultural importance, along with its delicious taste and satisfying texture, has kept it a staple of Newari cuisine for generations.
