India · India

Dahi Bhalla (Indian Lentil Dumplings in Yoghurt)

Name: Dahi Bhalla (Indian Lentil Dumplings in Yoghurt)
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 6 servings
Cuisine: India
Ingredients: cooked lentils, mashed 400 g; thick yogurt 600 ml; tamarind chutney 100 ml; onion, chopped 150 g; tomatoes, chopped 150 g; cucumber, diced 150 g; ground cumin 5 g; green chili, chopped 15 g; fine salt 6 g; oil for frying 600 ml

Fried lentil dumplings soaked in spiced yoghurt and chutney.

65 minutes · 6 servings · Moderate

Dahi bhalla is a clever use for a previous day's leftover bhalla: the fried lentil discs are soaked until they soften and then dressed cold, which reverses the usual logic of leftovers. The dressed version is served in spiced yogurt with tamarind chutney, and the contrast of cold, sharp and soft is the point. Soaking time is the whole recipe; get it wrong and the discs stay chewy in the middle.

Ingredients

cooked lentils, mashed400 g
thick yogurt600 ml
tamarind chutney100 ml
onion, chopped150 g
tomatoes, chopped150 g
cucumber, diced150 g
ground cumin5 g
green chili, chopped15 g
fine salt6 g
oil for frying600 ml

Directions

1
Mix the mashed lentils with cumin, chili and salt 5 minutes.
2
Shape into small balls and flatten slightly.
3
Fry at 180C for 4 minutes until crisp and golden.
dumplings are crisp and golden
4
Soak the fried dumplings in cold water 2 minutes; drain.
5
Top with spiced yogurt, onion, tomato, cucumber and tamarind chutney.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content