[Recipe] Curry Bari

You can also highlight the text to listen to it.

Spicy yellow split pea fritters are cooked in a special thick curry gravy to make this traditional and popular Mauritian dish.



For the pakora/fritter

  • 250 grams yellow split peas (dal) soaked in water for at least 3 hours and ground to a paste
  • 2 green chillies (optional)
  • 4 curry leaves, finely chopped
  • 1 big bunch spring onions, finely chopped
  • 1 small bunch of coriander leaves. finely chopped
  • 1/2 teaspoon sodium bicarbonate
  • 1 onion, finely chopped
  • 1/2 tablespoon whole cumin seeds
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • Oil for frying
  • Salt to taste

For the gravy

  • 2 tablespoons ground dal
  • 1 small onion, finely chopped
  • 4 curry leaves
  • 1 teaspoon thyme leaves
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 large tomato, crushed
  • 1 tablespoon cumin powder
  • 1 tablespoon black pepper powder
  • 1 tablespoon curry powder
  • 1/2 tablespoon turmeric powder
  • 1/2 tablespoon plain yogurt
  • 1/4 cup finely chopped coriander leaves
  • 1/4 cup finely chopped spring onions
  • 1 tablespoon oilx
  • Salt to taste
  • Water


  • Combine all the pakora ingredients and mix well
  • Heat oil for frying
  • Shape mixture into medium balls (approximately 2-3 cm in diameter) and deep fry them in hot oil until they turn crispy and golden brown in colour
  • Drain the excess oil and put aside
  • In a pan heat 1 tablespoon oil
  • Add onions, curry and thyme leaves and stir fry for 2 minutes
  • Add the crushed tomatoes, ginger and garlic paste and stir
  • Add a little water
  • Add the reserved ground dal paste, stir, cover and cook on medium heat
  • When the tomatoes and the dal are cooked add the fried pakoras
  • Add water according to preferred consistency, cover and simmer for a few minutes
  • Turn off the heat and garnish with coriander leaves and spring onions