India Dahi Bhalla
Dahi bhalla is a popular Indian dish that features soft, spongy bhallas (lentil dumplings) soaked in yogurt and topped with a variety of tangy and spicy chutneys. It is commonly served as a side dish or snack, especially during festivals and social gatherings. The dish combines the rich, cooling yogurt with the heat and spice of various seasonings, making it a refreshing yet flavorful option for any meal. Dahi bhalla has its roots in North Indian cuisine, particularly in Delhi and Punjab, and has become popular across the country and beyond. Often enjoyed as a chaat (street food), it brings together a balance of textures, from the creamy yogurt to the crispiness of the bhallas, making it a delightful treat.
Recipe Servings: 4–6
+ 2 hours resting
Ingredients
- 1 cup (200 g) urad dal (split black gram)
- ¼ cup (50 g) moong dal (split yellow lentils)
- ¼ tsp (1 g) cumin seeds
- ¼ tsp (1 g) black pepper
- ¼ tsp (1 g) asafetida
- Water, as needed
- 1 tsp (5 g) salt
- Oil, for deep frying
- 2 cups (480 ml) plain yogurt, whisked
- ¼ tsp (2 g) sugar
- ¼ tsp (1 g) salt
- 2 Tbsp (30 ml) tamarind chutney (store-bought or homemade)
- 2 Tbsp (30 ml) mint chutney (store-bought or homemade)
- ½ tsp (2 g) roasted cumin powder
- Red chili powder, to taste
- Chaat masala, to taste
- 1 Tbsp (8 g) pomegranate seeds
- Fresh cilantro leaves, chopped
Directions
- Wash and soak urad dal and moong dal together in water for 6–8 hours or overnight.
- Drain the dal and blend it with cumin seeds, black pepper, and a pinch of asafetida into a smooth, thick batter. Add a little water to achieve the right consistency.
- Add salt to the batter and mix well.
- Heat oil in a deep frying pan over medium heat.
- Shape the batter into bhallas (small balls) and fry them in batches until golden and crispy on all sides. Remove and drain on paper towels.
- Once the bhallas are fried and slightly cooled, soak them in warm water for 1–2 hours to soften. After soaking, gently press them to remove excess water.
- Whisk the plain yogurt until smooth and creamy.
- Add sugar and salt to the yogurt and mix well. Adjust seasoning to taste.
- Arrange the soaked and pressed bhallas on a serving platter.
- Pour the whipped yogurt over the bhallas, ensuring they are well covered.
- Drizzle tamarind and mint chutneys over the yogurt.
- Sprinkle roasted cumin powder, red chili powder, and chaat masala over the top.
- Garnish with pomegranate seeds and chopped cilantro for added flavor and color.
- Serve dahi bhalla chilled or at room temperature.
Prepare the Bhallas (Lentil Dumplings):
Prepare the Dahi (Yogurt):
Assemble and Serve:
Notes
- The bhallas can be made ahead of time and stored in an airtight container until ready to soak and assemble.
- For a vegan version, substitute regular yogurt with coconut or soy yogurt.
- You can adjust the level of spiciness by varying the amount of mint chutney and chili powder.
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