Punjab
Dahi bhalla
Soft lentil dumplings taking a long, cold bath in sweet curd. Living their best life.
60 minTime
12 gProtein each
mildSpice
4hPlan ahead. Soak for 4 hours first; the 60 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original325kcalsame
12 gproteinsame
7 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Drain the dals and grind with the ginger, green chilli and very little water to a thick, smooth batter. Beat it with your hand for 3 to 4 minutes.
- 2Stir in salt and the raisins. Heat the oil to medium and drop in spoonfuls of batter. Fry, turning, until golden.
- 3Drop the hot bhallas straight into a bowl of lukewarm salted water and soak.
- 4For the saunth chutney, simmer the tamarind pulp with the jaggery, dry ginger, a pinch of chilli and salt until syrupy. Blend the mint, coriander, a green chilli and salt for the green chutney.
- 5Whisk the chilled curd with the sugar and a little salt until smooth.
- 6Press each bhalla gently between your palms to squeeze out water. Arrange, pour over the curd and chill.
- 7Before serving, drizzle both chutneys and sprinkle the cumin, chilli powder, chaat masala and black salt.
Serve it like this
Toss just before serving and bring it to the table cold, so it stays crisp.