Dahi Bhalla - 1

Course : Curry
Serves: 1
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1 cup urad dal
1 kilogram yogurt
2 teaspoons roasted cumin powder
1 teaspoon red chile powder
1 teaspoon kala namak
1 teaspoon salt -- to taste
1 piece ginger -- julienne
2 Cup oil -- for frying
3 tablespoons chopped coriander leaves
15 medium raisins -- (to 20)
1 medium green chile -- deseeded and slivered
1 jar mint chutney
1 jar tamarind chutney

Preparation / Directions:

Wash and soak the dal in cold water overnight. Next day, strain and grind to a smooth paste. Whisk into the batter 1/2 tsp. salt, 1/2 tsp. red chile powder and raisins. Heat oil in a wok. Drop tablespoons of batter in it and fry until light golden. Remove, drain on absorbent paper. Put the bhallas in hot water. Leave for 2 minutes. Drain, squeezing out the water between the palm of your hands. Whisk the yogurt well with kala namak and salt to taste. To serve, place the bhallas on a plate and cover with yogurt. Drizzle mint chutney and tamarind chutney. Sprinkle, red chile powder, cumin powder. Garnish with coriander leaves, ginger and green chile.

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