Dahi Bhalla - 2

Course : Curry
Serves: 4
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---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 / Directions:

(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.

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