How To Make Lentil Dumplings in Yogurt (Dahi Bhalle)
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup of urad dal (split black lentils)
- 1/4 cup of moong dal (split yellow lentils)
- 1/2 tsp of ginger paste
- 1/2 tsp of green chili paste
- 1/2 tsp of cumin seeds
- 1/2 tsp of salt
- 1/4 tsp of baking soda
- 3 cups of yogurt
- 1/2 cup of tamarind chutney
- 1/2 cup of mint-coriander chutney
- 1/4 cup of chopped onions
- 1/4 cup of chopped coriander leaves
- 1/4 tsp of chaat masala
- 1/4 tsp of roasted cumin powder
- Oil for deep frying
Instructions
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Wash and soak urad dal and moong dal separately in enough water for 4-6 hours.
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Drain the water from the dals and grind them separately to a smooth paste using minimal water.
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In a large mixing bowl, combine the ground dals, ginger paste, green chili paste, cumin seeds, salt, and baking soda. Mix well.
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Wet your hands with water and take a small portion of the dal mixture. Shape it into a round dumpling and gently drop it into the hot oil.
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Fry the dumplings in batches until golden brown and crispy. Remove them onto a paper towel-lined plate to absorb excess oil.
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In a separate bowl, whisk the yogurt until smooth. Add salt to taste.
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To serve, take a few lentil dumplings (bhalle) in a serving dish. Pour the whisked yogurt over the dumplings.
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Drizzle tamarind chutney and mint-coriander chutney over the yogurt.
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Garnish with chopped onions and coriander leaves.
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Sprinkle chaat masala and roasted cumin powder over the top.
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Lentil dumplings in yogurt (Dahi Bhalle) are ready to be served.
Nutrition
- Calories : 320kcal
- Total Fat : 6g
- Saturated Fat : 3g
- Cholesterol : 15mg
- Sodium : 900mg
- Total Carbohydrates : 45g
- Dietary Fiber : 7g
- Sugar : 13g
- Protein : 22g
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