Thursday, 26 November 2015

Moong Dal Dahi Bhalla (Lentil dumplings in curd sauce)

Moong Dal Dahi Bhalla (Lentil dumplings in curd sauce)





Dahi Bhalla is a very famous snacks and chaat item. Being a north Indian and punjabi I always enjoyed eating dahi bhalla. This version is my favourite as this is a bit lighter than regular ones as I used moong dal instead of urad dal. It simply melts in mouth. Secondly it is topped with tadka of hing, curry leaves, mustard seeds and green chillies in place of roasted cumin powder and tamarind chutney.

Preparation Time : 20 Min

Cooking Time : 20 Min

Ingredients :


  • 1 Cup dhuli moong dal (split green gram skinless) soaked in water for 2 hours
  • 3 Cup curd
  • 2 Green chillies
  • Salt according to taste
  • 1 Teaspoon of fruit salt
  • Oil for frying
  • 3 Cup warm water
  • 1 Teaspoon salt
  • 2 Teaspoon sugar
For Tadka (Tempering) :
  • 1 Teaspoon oil
  • Pinch of asafoetida (hing)
  • 1 Teaspoon mustard seeds
  • 2 Green chillies chopped
  • Few curry leaves
  • Red chilly powder according to taste
Recipe Video : 



Procedure :
  • Soak moong dal in water and keep aside
  • Now remove the water from dal. Put it in a mixer along with salt and green chilly and form a paste. Make sure that the mixture is thick.

  • Transfer this mixture in a bowl, add fruit salt and mix gently. You will see that dal mixture is double now




  • In a pan heat oil. Take a small portion of dal mixture and drop in hot oil. Deep fry these balls till these are cooked properly on medium flame



  • Take another bowl, add warm water in this along with salt and sugar mix well. Once the dal balls are cooked soak them in warm water for 5 -7 minutes



  • In another bowl take curd, beat it till it is in a smooth consistency, add pinch of salt to this

  • Now Squeeze the balls to remove the excess water and put them into curd

  • Repeat these steps with rest of the balls

  • Keep it in a refrigerator. Before serving just add tadka to this
  • In a tadka pan add 1 teaspoon of oil. add pinch of hing, mustard seeds, green chillies, curry leaves and chilly powder. Pour this tadka on your Dahi Bhalla, it will give a different taste to your dahi bhallas 







Tip : 
  • To remove water from dal properly you can after removing the water form dal put it on a dry and clean kitchen towel and wait for 10 - 15 minutes 
  • Adding fruit salt make your bhallas very light
  • If we add little bit of salt and sugar in a warm water in which we soak our dal balls. It gives slight sweet taste to our bhallas just like we have at restaurants 
  • Soaking bhallas in warm water helps in removing excess oil and make it more soft