Dahi Bhalla

Dahi Bhalla Ingredients

FOR THE BHALLAS	1/2 ts Salt; (2 g.)
1 c Lentils; (dhuli urad dal)	3/4 ts Cumin powder; (4 g.)
; (200 g.)	1/2 ts Black rock salt; (2 g.)
600 ml Water	1/2 ts White pepper powder; (2 g.)
1/2 ts Salt; (2 g.)	FOR THE GARNISHING
1 ts Cumin seeds; (5 g.)	1 ts Ginger; julienned (5 g.)
2 ts Ginger; chopped (10 g.)	1 ts Green chillies; julienned (5
5 g Green chillies; chopped	5 g Coriander leaves; chopped
250 ml Oil	A pinch of chilli powder
FOR THE CURD MIXTURE	A pinch of cumin powder
2 c Thick curd; beaten (400 ml.)	4 Sprigs mint leaves
1 ts Sugar; (5 g.)	2 2/3 tb Tamarind chutney; (40 ml.)

Instructions for Dahi Bhalla

CLEAN the urad dal and soak in water for two hours. Drain and grind to a fine paste, adding a little water if required. Remove from the mixer. Add salt, cumin seeds, ginger and green chillies. Mix well. Shape into even sized balls. Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands. Deep fry till golden brown. (Make a hole in the centre of the ball with the thumb just before frying). Remove and drain on paper towels. To prepare the curd mixture: Soak the prepared balls in sufficient lukewarm water till they are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well. Remove the bhallas from water, squeeze out excess water and add to the curd mixture. Keep aside for 10 to 15 minutes. Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney. Converted by MC_Buster. NOTES : (Lentil dumplings in a tangy and spiced curd, served with tamarind chutney) Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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