Dahi Bhallas (tangy Yogurt Balls) Delight

Total Time: 5 hrs 30 mins Preparation Time: 5 hrs Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup black gram, washed,drained,then soaked in water for 2 hours (black lentils)
• 3 cups water
• 1/2 teaspoon salt
• 1 teaspoon powdered cumin
• 1 1/4 cups oil
• 1 teaspoon chopped green chili
• 1 clove garlic
• 2 teaspoons chopped ginger
• 2 cups plain fat-free yogurt
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3/4 teaspoon roasted and powdered cumin seed
• 1/2 teaspoon black rock salt
• 1 tablespoon oil
• 1/2 teaspoon black mustard seeds
• 1 teaspoon chopped fresh coriander leaves
• 1 pinch red chili powder
• 1 pinch cumin powder
• tamarind chutney (optional)

Recipe

• 1 for the bhallas:.
• 2 drain the black gram after it has been soaked for 2 hours in water.
• 3 add cumin, ginger, garlic and green chillies to the black gram.
• 4 mix well.
• 5 add water{very little} and grind this to a fine paste.
• 6 transfer to a mixing bowl, add salt and mix well.
• 7 shape into even sized balls about 1 inch in diameter each.
• 8 heat oil in a wok.
• 9 once its hot, carefully lower the prepared balls in it, a few at a time, and deep fry until golden brown on either side.
• 10 drain on clean kitchen paper towels.
• 11 soak the prepared bhallas after the excess oil has been drained out in lukewarm water till they are soft.
• 12 now prepare the yogurt mixture.
• 13 to do so, add all the ingredients mentioned under"for the yogurt mixture" in a bowl.
• 14 mix well.
• 15 now, remove the bhallas from water.
• 16 squeeze out the excess water and add the bhallas to the yogurt mixture.
• 17 keep aside for 30 minutes.
• 18 take 1 tablespoons of oil in a pan.
• 19 add 1/2 teaspoons mustard seeds and allow to splutter.
• 20 once they stop spluttering, remove from heat.
• 21 add them to the yogurt mixture.
• 22 garnish with corriander leaves, red chilli and cumin powders and tamarind chutney.
• 23 cover and refrigerate for 3 hours.
• 24 serve chilled.