Dahi Bhalla

Ingredients

• 125 g urad dal (split husked black gram)
• 4 tbsp moong dal
• 1/2 tsp cumin seeds
• 1 pinch asafoetida
• 1 tsp salt
• 500 ml oil, for deep frying
• 500 g thick plain yoghurt, chilled
• 2 tbsp caster sugar
• 1/2 tsp salt, for the yoghurt
• 80 ml tamarind chutney
• 80 ml green coriander chutney
• 1 tsp roasted cumin powder
• 1/2 tsp red chilli powder
• 1/2 tsp black salt
• 1 tsp chaat masala
• 4 tbsp pomegranate seeds
• 2 tbsp chopped coriander leaves

Before you cook

• Rinse both dals and soak them together in 400 ml cold water for 5 hours.
• Drain the dals and grind them with the cumin seeds, asafoetida and 6 tablespoons of water into a thick batter.
• Beat the batter briskly with your hand for 4 minutes until it lightens and a spoonful floats in a glass of water.
• Stir the salt into the batter.
• Whisk the chilled yoghurt with the sugar and salt until smooth and pourable.

Steps

1. Heat the oil in a kadai to 170C.
2. Wet your fingers and slide in spoonfuls of batter, about six at a time.
3. Fry the bhallas for 5 minutes, turning them, until pale golden and cooked through.
4. Lift the bhallas straight into a bowl of warm water and leave them to soak for 20 minutes.
5. Fry and soak the remaining batter in the same way.
6. Press each bhalla gently between your palms to squeeze out the water without tearing it.
7. Arrange the pressed bhallas in a shallow serving dish.
8. Pour the sweetened yoghurt over them so they are completely covered.
9. Chill the dish in the fridge for 30 minutes.
10. Drizzle over the tamarind and coriander chutneys.
11. Dust with the roasted cumin powder, chilli powder, black salt and chaat masala.
12. Scatter with pomegranate seeds and coriander, and serve cold.