Ingredients
For the lentil dumplings
| 1 cup | urad dal (split black gram) | |
| 1-2 | green chilies, finely chopped | |
| 1-inch piece | ginger, grated | |
| A pinch | of asafoetida (hing) | |
| Salt to taste | ||
| Oil for deep frying |
For the yogurt mixture
| 2 cups | full-fat yogurt (curd) | |
| 1/2 cup | (118 ml) | whole milk |
| salt to taste | ||
| 1/2 tsp | roasted cumin powder | |
| 1/2 tsp | red chili powder | |
| chopped coriander leaves for garnish | ||
| sev (thin gram flour noodles) for optional garnish |
For serving
| tamarind chutney | ||
| green chutney |
Directions
Prepare the lentil dumplings
- Wash the urad dal under running water and soak it in enough water to cover for 4-6 hours or overnight.
- Drain the soaked dal and grind it into a smooth paste using very little water. The batter should be fluffy and not too runny.
- Add chopped green chilies, grated ginger, asafoetida, and salt to the batter. Mix well.
- Heat oil in a deep frying pan.
- Wet your fingers and take a small portion of the batter, then drop it gently into the hot oil.
- Fry the dumplings until they are golden brown and crispy. Make sure the oil is hot but not smoking.
- Remove the dumplings from the oil and drain them on a paper towel to remove excess oil.
Prepare the yogurt mixture
- In a large mixing bowl, whisk the thick yogurt until it’s smooth.
- Add milk and mix well to get a creamy consistency. You can adjust the amount of milk to your desired thickness.
- Season the yogurt mixture with salt, roasted cumin powder, and red chili powder. Mix thoroughly.
Assemble the Dahi Bhalley
- Soak the fried lentil dumplings in lukewarm water for 15-20 minutes to make them soft.
- Squeeze out the excess water from the soaked dumplings and place them in a serving dish.
- Pour the prepared yogurt mixture over the dumplings, making sure they are well covered.
- Garnish with tamarind chutney, green chutney, chopped coriander leaves, and sev (if using).