Dahi Bhalla

2 days ago 5

Democracy Dies successful Darkness

Here, fried balls of divided achromatic lentils are soaked, spiced and served successful yogurt. The effect is an astir meaty texture with complements of sweet, sour and mint.

The lentils (split urad dal), mint chutney, day and tamarind chutney, roasted cumin pulverization and achromatic brackish (kala namak) are disposable astatine Indian markets.

The divided lentils request to beryllium soaked successful acold h2o overnight. The pureed bhalla substance needs to remainder successful the refrigerator for 5 hours earlier frying. The bhallas tin beryllium fried, drained, cooled and frozen for up to 3 months. Then defrost and soak successful blistery water, proceeding with the remainder of the recipe.

From cook Surinder Kumar and proprietor Atul Bhola of Masala Art.

Ingredients

measuring cup

Servings: 8 Makes astir 32 bhallas

1 1/2 cups divided achromatic lentils (urad dal) (see headnote)
3 cups acold water
1/2 spoon salt, positive much arsenic needed
1 spoon reddish chili powder
Peanut oregon canola oil, for deep-frying
Hot water, for soaking
6 cups to 7 cups plain nonfat oregon low-fat yogurt
Ground achromatic brackish (kala namak) (see headnote)
Mint chutney (see headnote)
Sweet day and tamarind chutney (see headnote)
2 teaspoons roasted cumin pulverization (see headnote)
Leaves from 2 to 4 sprigs cilantro, chopped (2 tablespoons), for garnish

Nutritional Facts

Per serving (bhallas only)

Calories
50
Fat
2 g
Carbohydrates
6 g
Sodium
230 mg
Protein
2 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cook Surinder Kumar and proprietor Atul Bhola of Masala Art.

Tested by Bonnie S. Benwick.

Published January 11, 2011

Updated March 13, 2026