Moong dal Dahi Bhalla Chaat

Name: Moong dal Dahi Bhalla Chaat
Total time: 2100 s
Yield: 10 servings
Cuisine: Pakistani
Ingredients: 3/4 cup Split Skinned Black Gram Lentils (Urad dal); 3 tbsp Split Yellow Lentils (Moong Dal); 1/2 tsp Salt adjust to taste; Oil for frying; 2 cups Yogurt chilled; 1/4 tsp Salt adjust to taste; 2 tbsp Mint Cilantro Chutney to taste; 1/2 tsp Roasted Ground Cumin (Jeera powder); 1/4 tsp Kashmiri red chili powder

Anamta Azeem @anamta4004

This favorite Dahi Bhalla recipe has the softest lentil fritters drenched in creamy yogurt and spicy chutney.
#cpl
#zafran

Anamta Azeem @anamta4004

This favorite Dahi Bhalla recipe has the softest lentil fritters drenched in creamy yogurt and spicy chutney.
#cpl
#zafran

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Ingredients

35 min

10 servings

3/4 cupSplit Skinned Black Gram Lentils (Urad dal)
3 tbspSplit Yellow Lentils (Moong Dal)
1/2 tspSalt adjust to taste
Oil for frying
2 cupsYogurt chilled
1/4 tspSalt adjust to taste
2 tbspMint Cilantro Chutney to taste
1/2 tspRoasted Ground Cumin (Jeera powder)
1/4 tspKashmiri red chili powder

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Steps

35 min

1

Take the lentils and Soak them overnight. To make the batter drain the soaking water. Add salt, red chili powder and lentils to a blender to form a smooth batter. Remove in a large bowl. Now fry in batches.
2

Now soak them in lukewarm water. Now take each and gently press in between of your palms to remove excess water.
3

Whisk the yogurt and mint cilantro chutney. Place the softened vada’s from in a bowl. Pour the yogurt over them and sprinkle the roasted cumin powder. You can now refrigerate this for 1-2 hours so the lentil balls soak in the yogurt.
4

Garnish with sev and papri.