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. 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 chiles, coriander leaves, chile powder, cumin powder, mint leaves and tamarind chutney. - - - - - - - - - - - - - - - - - -