Dahi Bhalle

Ingredients: (Serves 4)

For the bhallas:

• 1 cup (200 g) lentils (dhuli urad dal)
  
• 600 ml water
  
• 1/2 tsp (2 g) salt
  
• 1 tsp (5 g) cumin seeds
  
• 2 tsp (10 g) ginger, chopped
  
• 5 g green chillies, chopped
  
• 250 ml oil

For the curd mixture:

• 2 cups (400 ml) thick curd, beaten
  
• 1 tsp (5 g) sugar
  
• 1/2 tsp (2 g) salt
  
• 3/4 tsp (4 g) cumin powder
  
• 1/2 tsp (2 g) black rock salt
  
• 1/2 tsp (2 g) white pepper powder

For the garnishing:

• 1 tsp (5 g) ginger, julienned
  
• 1 tsp (5 g) green chillies, julienned
  
• 5 g coriander leaves, chopped
  
• a pinch of chilli powder
  
• a pinch of cumin powder
  
• 4 sprigs mint leaves
  
• 2 2/3 tbs (40 ml) tamarind chutney

Method:

• 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.