Dahi Bhallay (Lentil Dumplings in Spiced Yogurt)

One of the most famous dishes that are served on a Pakistani table are ‘Dahi bhallay’. Ramazan is the month of blessings. May Allah (S.W.T) be pleased with us. Many of us have converted this into the ‘getting fat month’ :D

Although this ramazan, I promised myself to say no to all the fried foods, dahi bhallay were an exception. But it’s obviously not like I ate dahi bhallay everyday *rolls eyes*.

So this yummy plate of dahi bhalla can be enjoyed independently as a chaat or as part of a full meal. I usually make the bhallas in bulk and freeze them in a zip lock bag or an air tight container. Whenever I need to use them I just put them in hot water for 5 minutes, squeeze and put in the prepared dahi. This saves a lot of time.

A healthier version can also be made by baking the bhallas in a muffin tray, brushed with olive oil; in a pre-heated oven to 185 degrees Celsius for 15-20 minutes.

Following are the step by step pictures:

In a food processor, grind the daal, garlic, onion, chillies, salt, red chilli powder, baking soda and water (as required to get the desired consistency of the paste).

Now, rub some oil onto your palms and shape the bhalla into a circle and deep fry in hot oil.

Drain the excess oil on a paper towel and place the bhallas in lukewarm water and let it soak for 5-6 minutes.

Now that the bhallas have absorbed some water and increased in size,  give it a light squeeze, squeezing out the excess water that the bhallas have absorbed.

Prepare the yogurt by mixing yogurt, salt, sugar, chaat masala, dahi bhara masala, tamarind chutney and water. 

Pour the dahi over the bhallay. Pour some sweet tamarind chutney over the dahi. Top with the chopped veges. Pour some chutney, AGAIN. Finish it with a dust of the dahi bhara masala.

INGREDIENTS

For the bhallay

•          1 ½ cup washed Skinless Black Gram Lentil (Maash daal)
•          4-5 cloves garlic
•          1-2 green chilies
•          ½ small onion
•          1 teaspoon red chili powder
•          1 teaspoon salt
•          1 teaspoon baking soda
•          1-2 tablespoons water
•          Oil for Deep Frying 

For the dahi (Spiced Yogurt)

•          3 cups yogurt
•          2 teaspoons chaat masala
•       3-4 tablespoons sugar
•          Salt (to taste)
•          Dahi bara masala (which consists of Red chilies, Salt, Black Pepper and Cumin. All toasted and grounded into a fine powder)
•         1 cups Tamarind Chutney (spare ½ cup out of this for the topping)

For the topping (Optional)

•          1 medium sized onion (chopped)
•          1 tomato (chopped)
•          ½ cup fresh cilantro (chopped)

METHOD

•          Wash thoroughly and soak daal in water overnight or for at least 6 hours.
•           Using a food processor, grind the lentil with all the ingredients for the bhallay into a thick paste.
•          Heat oil in a deep fryer. Rub some oil on your palms and drop a dollop of the lentil paste on your palm and shape it into a circle and carefully slide the bhalla into the fryer and fry until golden brown in color.
•          Once done, drain the excess oil on a paper towel. Place the bhallas in lukewarm water and let it soak for 5-6 minutes. Then lift a bhalla, one at a time, in one hand and give it a light squeeze with the other hand squeezing out the excess water that the bhallas have absorbed. Place them on a serving dish.
•          Prepare the dahi mixture by combining yogurt, chaat masala, salt, sugar, ½ cup tamarind chutney and dahi bhara masala and giving it a mix with water as required (depends on how thin you want the dahi to be).
•          Pour the dahi over the bhallay. Pour some sweet tamarind chutney over the dahi. Top with the chopped veges. Pour some chutney, AGAIN. Finish it with a dust of the dahi bhara masala and serve :)