1. Soaking & Grinding:
   Take 1 cup urad dal (black gram lentils) and soak it for 4-5 hours. This softens the dal and makes it easy to grind.
   Drain the water and grind the dal into a smooth, thick paste. If needed, add a little water, but keep the batter thick.
2. Making the Bara (Fritters):
   Add salt, cumin seeds, chopped green chilies, and grated ginger to the batter. Mix well.
   Heat oil in a deep pan. Take small portions of the batter and drop them gently into hot oil. Fry until they turn golden brown.
   Once done, remove and soak them in warm water for 10 minutes to make them soft.
3. Preparing the Dahi (Yogurt Mixture):
   Whisk 2 cups of curd with water to get a smooth consistency.
   Add black salt, roasted cumin powder, and chopped coriander leaves for extra flavor.
4. Assembling the Dahi Bara:
   Take out the soaked bara, squeeze excess water, and transfer them into the curd mixture.
   Let them sit for at least 30 minutes so they absorb all the flavors.
   Serve chilled, topped with more cumin powder and chopped coriander.

Pro Tip: Dahi bara tastes even better when served with aloo dum and ghugni (yellow pea curry), a combination famous in Cuttack!