DAHI BHALLA (FRIED LENTIL BALLS IN YOGURT)
Dahi bhalla or dahi bara are fried lentil balls dipped in cold, sweetened yogurt. Topped with a variety of chutneys and spices, these balls are so soft, they will melt in your mouth! Works as a snack or a side dish with all kinds of curries and pulaos.
Provided by Saima Zaidi
Categories Side
Time 8h45m
Number Of Ingredients 13
Steps:
- 1. Wash and soak the urad and mung lentils overnight in a large bowl with enough water to cover the lentils. In the morning, drain the excess liquid in a sieve or colander, reserving a few tablespoons to add to the lentils while grinding if needed.
- 2. Grind the lentils in a food processor to get a thick batter. You can add the reserved liquid from step 1 while grinding but the consistency needs to be thick.
- 3. Transfer the batter to another bowl and whisk with a pair of electric beaters until the batter becomes light and airy (8-10 minutes).
- 4. Add 1 tbsp onion paste, 1 tsp salt, 1 tsp red chilli powder, 1 tsp cumin powder and 1/2 tsp baking powder. Mix well.
- 5. Heat the oil in a wok or karahi to medium-hot and drop tablespoonfuls of the batter in it. Wait for a few seconds then flip with the help of a slotted spoon. Let the balls turn golden brown and take them out with the spoon on some kitchen paper.
- 6. Take some hot water in a large bowl, dissolve 1 tsp salt in it, and drop the fried balls in it. Let the balls soak in the water for 10 minutes.
- 7. Take one ball in the palm of your hand and squeeze out all the water gently without breaking the ball. Repeat for all of the balls.
- 8. Take the yogurt in a bowl and add 2 tsp sugar, 1 tsp salt and half a cup water to it. Whisk lightly with a fork. Drop the balls in the yogurt. Alternatively, arrange the balls in a bowl and pour the whisked yogurt on top of them. Keep this bowl in the refrigerator until ready to serve.
- 9. Drizzle the tamarind chutney and coriander chutney (if using) on top of the balls.
- 10. Sprinkle 1 tsp red chilli powder, 1 tsp cumin powder and 1 tsp chaat masala. Dahi bhalle are ready to be served.
Nutrition Facts : ServingSize 1 dumpling, Calories 189.9 kcal, Sugar 2 g, Sodium 294.9 mg, Fat 17.6 g, SaturatedFat 1.3 g, Carbohydrate 3.1 g, Fiber 0.9 g, Protein 2.2 g, Cholesterol 0.4 mg, UnsaturatedFat 15.5 g
MASOOR DAL WITH YOGURT
Masoor Dal refers to red lentils. They cook very quickly and are budget-friendly making them perfect for a weeknight dinner. In this recipe, they are cooked with aromatics including onion, ginger, garlic and warming spices.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, tomatoes and a big pinch of salt and cook, stirring occasionally, until the onion and tomato soften and the excess liquid evaporates, 7 to 9 minutes. Add the garlic, ginger and curry powder and cook, stirring, until softened, 3 minutes.
- Add the lentils and stir to coat with the tomato mixture. Add 3 1/2 cups water and 1/2 teaspoon salt and bring to a simmer. Cover and cook, stirring occasionally to prevent sticking, until the lentils are tender and have lost their shape, 12 to 15 minutes. Season with salt and pepper; if the mixture gets too thick, add 1/4 cup of water at a time to loosen.
- Divide the lentils among bowls. Top with the yogurt, cilantro and chiles. Serve with the naan.
Nutrition Facts : Calories 440, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 2 milligrams, Sodium 474 milligrams, Carbohydrate 67 grams, Fiber 10 grams, Protein 20 grams, Sugar 4 grams
DHAL BALLS WITH YOGURT
Based on a recipe from Linda Fraser's book, The Book of Curries and Indian Foods. This is great served in pitas (I use recipe #187699) with shredded or torn lettuce and chopped tomato. Cook time doesn't include the 2 hours required to soak the lentils after picking through them.
Provided by mersaydees
Categories Lunch/Snacks
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place lentils in a sieve and rinse thoroughly under cold running water.
- Pick over lentils removing any grit. Place in a bowl, cover with cold water and soak 2 hours.
- Meanwhile, mix yogurt with 2 tablespoons of the cilantro and the chile powder. Cover and refrigerate.
- Drain lentils, cover with fresh water and simmer 30 minutes, or until tender. Add to vegetable mill or food processor and puree or mash well. Transfer to a bowl, add 2 tablespoons of the coconut, the bread crumbs, remaining cilantro, chiles, gingerroot, egg, salt and pepper; mix well. Refrigerate 30 minutes.
- Dampen hands, then carefully roll mixture into 1-inch balls, then roll balls in flour to coat completely.
- Half-fill a deep pan or deep-fryer with oil and heat to 375°F (190C), or until a 1-inch cube of bread browns in 50 seconds.
- Fry about 6 balls at a time 2 to 3 minutes, until golden brown.
- Drain on paper towels.
- Serve hot with yogurt sauce, sprinkled with remaining coconut and garnished with cilantro leaves.
Nutrition Facts : Calories 353.5, Fat 7, SaturatedFat 3.6, Cholesterol 60.8, Sodium 250.9, Carbohydrate 55.5, Fiber 13.7, Sugar 6.8, Protein 18.3
DAL WITH SPINACH AND YOGHURT
I completely love this dal - it is so flavoursome and creamy and delicious! It's also my husband's favourite at the moment, so while the recipe makes a good amount, it tends to vanish quite quickly... I use channa dal to make this - feel free to use your dal of choice, but you would need to adjust the cooking time accordingly.
Provided by currybunny
Categories Curries
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse lentils and soak for 20 mins or so.
- In a large saucepan, bring stock to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 30 minutes. Stir in the spinach and cook for 5 minutes uncovered, or until lentils are soft (time will depend on type of lentils used).
- Use a potato masher or a fork to mash the dal to get your desired consistancy; simmer for another few minutes to thicken up.
- While lentils are cooking, heat ghee and cook onion with curry powder, cumin and mustard seeds over very low head til caramelized - around 20 minutes. Combine with lentils, stir in garam masala and yoghurt.
Nutrition Facts : Calories 393.2, Fat 14.1, SaturatedFat 6.2, Cholesterol 25.2, Sodium 687.1, Carbohydrate 52.3, Fiber 15.1, Sugar 11.5, Protein 18.4
LENTIL DUMPLINGS IN YOGURT (DAHI BHALLA)
Make these soft lentil dumplings as a snack or side dish. They're coated with yogurt and served with coriander relish, plus our tamarind & date sauce
Provided by Roopa Gulati
Time 1h
Yield Serves 6 as a snack
Number Of Ingredients 17
Steps:
- Drain both lots of lentils using a sieve and discard the soaking water. Tip into a food processor and add the ground cumin, peppercorns, ginger and green chillies. Blitz to a soft paste, adding 1-2 tbsp water as required.
- Spoon the lentil mixture into a bowl and beat vigorously for 5-7 mins, or until the mixture becomes light and fluffy. It's easier to do this in a food mixer fitted with a beater.
- Heat the oil in a wok or karahi over a medium heat, ensuring it is no more than two-thirds full. Stir the bicarbonate of soda into the lentil mixture, then use two dessert spoons to gently scoop and shape dumplings about the size of a small walnut. Working in batches, lower the dumplings into the oil using a slotted spoon.
- Fry the dumplings for 3-4 mins on each side, turning with a slotted spoon, until golden. Lift out and drain on kitchen paper. You should have 22-24 dumplings when all the batter is used up. Set aside.
- Whisk the buttermilk with an equal quantity of cold water in a large shallow baking dish. Coat the dumplings in the buttermilk mixture and leave overnight in the fridge (they will soften as they soak).
- The next day, gently press the dumplings to remove any excess buttermilk and arrange on a serving plate.
- To serve, whisk the yogurt with the sugar and enough milk to create a consistency that is just thick enough to coat the dumplings. Coat the dumplings with the yogurt and sprinkle with the ground cumin and chilli powder. Drizzle over some coriander relish and date & tamarind sauce, then sprinkle with the coriander leaves.
Nutrition Facts : Calories 251 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.42 milligram of sodium
SPINACH DHAL WITH HARISSA YOGURT
Combine spinach, harissa, yogurt and almonds with our basic lentils recipe to make this fabulous spinach dhal. Packed with nutrients, it's wonderfully healthy
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Swirl the harissa through the Greek yogurt. Toast the flaked almonds in a dry frying pan until golden. Reheat the leftover lentils and stir through the spinach. Once wilted, spoon into bowls, and top with the yogurt and almonds.
Nutrition Facts : Calories 334 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
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- Heat ghee in a medium pot over medium-high. Add onion and cook, stirring occasionally, until softened and lightly browned around the edges, 5–7 minutes. Add ginger and garlic and cook, stirring often, just to take the edge off garlic, about 30 seconds. Add ⅓ cup water and simmer, stirring occasionally, until water evaporates, about 1 minute. Add split peas, coriander, turmeric, cardamom, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add 4 cups water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until split peas are very tender and most of the liquid is absorbed, 12–14 minutes; season with salt. Cover with a lid and keep dal warm over low heat while you make the toppings.
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