Dahi Bhalla - 2
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***for the bhallas***
   1      cup           lentils -- (dhuli urad dal)
 600      milliliter    water
     1/2  teaspoon      salt
   1      teaspoon      cumin seeds
   2      teaspoons     ginger -- chopped
   5      grams         green chiles -- chopped
 250      milliliter    oil
                        ***for the curd mixture***
   2      cups          thick curd -- beaten
   1      teaspoon      sugar
     1/2  teaspoon      salt
     3/4  teaspoon      cumin powder
     1/2  teaspoon      black rock salt
     1/2  teaspoon      white pepper powder
                        ***for the garnishing***
   1      teaspoon      ginger -- julienne
   1      teaspoon      green chiles -- julienne
   5      grams         coriander leaves -- chopped
   1      pinches       chile powder
   1      pinches       cumin powder
   4      sprigs        mint leaves
   2 2/3  tablespoons   tamarind chutney
 

Preparation:

(Lentil dumplings in a tangy and spiced curd, served with tamarind chutney) Time required: 45 minutes plus soaking time 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 chiles. 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 until golden brown. (Make a hole in the center 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 until they are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well.