Dahi Bhalla

Lentil balls dumped in a tangy and spiced curd, served with chutneys

Ingredients

For the bhallas:

1 cup dhuli (moong dal washed) urad dal

600 ml water

1/2 tsp. salt

1 tsp. cumin seeds

2 tsp. ginger, chopped

5 GMS green chilies, chopped

250 ml oil

For the curd mixture:

2 cups thick curd, beaten

1 tsp. sugar

1/2 tsp. salt

3/4 tsp. cumin powder

1/2 tsp. black salt

1/2 tsp. white pepper powder

For the garnishing:

1 tsp. coriander leaves, chopped

A pinch of chili powder

A pinch of cumin powder

4 mint leaves

2 2/3 tbsp. tamarind chutney(refer chutneys)

1/4 cup green chutney(refer chutneys)

Serve with

Serve chilled, garnished with coriander leaves, chili powder, cumin powder, mint leaves and tamarind chutney.

Method

1.Clean the urad (moong dal washed) dal and soak in water for 2-3 hours. Drain and grind to a fine paste, adding a little water if required.
2.Remove from the mixer. Add salt, cumin seeds, ginger and green chilies. Mix well.
3.Heat oil in a kadhai and deep fry them in the shape of balls, a few at a time. Deep fry till golden brown. Remove and drain on paper towels.
4.Soak the prepared balls in sufficient lukewarm water till they are soft.

For the curd mixture:

5.Add sugar, salt, cumin powder, black salt and white pepper powder to the beaten curd. Mix well.
6.Remove the bhallas from water, squeeze out excess water and add to the curd mixture.
7.Keep aside for 10 to 15 minutes. Serve chilled.