Recipe by: Pujan Rai

Source: Family Recipe

With egg and meat variations. Serve with tomato sauce from the momo recipe or any kind of spicy sauce.

Pujan Rai's Nepalese Bara Lentil Patties
Pujan Rai’s Nepalese Bara Lentil Patties


  • 200 g black gram lentils (Urid Dhall Split), without the black skin (see photo in attached PDF file)
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • Salt to taste
  • 2 Tbsp oil

Ingredients (Optional)

  • Egg
  • Minced meat – chicken/pork/beef


  • Soak the gram lentils over night.
  • Wash it in running tap water and drain it in colander.
  • Put it in food process or blender and blend it well. Make it into a paste form. It has be thick paste.
  • Add ginger and garlic pastes and salt.
  • In a flat pan (crepe pan) drizzle some oil over medium flame. Use a spoon or small ladle full of lentil mix and pour it on pan (just like pancake) and make it round shape.
  • Flip over to other side when it is little brown.
  • Cook for another 3-4 mins or until it turns brown.
  • For egg variation: After you put the batter on pan crack a egg over it. Make sure your patties is big enough to hold a egg.
  • For minced meat variation: Season meat with some salt and top it over the patties. When you flip the patties you have to cook it a bit longer. Pork or beef goes well with this dish.
  • You can serve this dish with tomato sauce (from momo recipe) or any kind of spicy sauce.

Download PDF here: Nepalese Bara Lentil Patties Pujan Rai