Dahi bhalle

Prep time - 15 mins + Overnight for soaking the moong dal
Cooking time - 25 min
Complexity - Hard
Servings - 8 to 10

Ingredients :-

• Skinless moong dal - 1 cup
• Beaten yoghurt - 4 cups
• Tamarind chutney - 16 to 20 tbsp (easily available in Indian grocery store)
• Green coriander chutney, optional - 8 to 10 tbsp (easily available in Indian grocery store)
• Asafoetida - a pinch
• Salt - acc to taste
• Red chilli pepper powder - 4 tsp
• Water - 1/2 cup
• Dry roasted cumin seeds - 2 tbsp
• Oil - for deep frying

Method :-
Soak the dal overnight. Grind the soaked dal to make a paste using a grinder or food processor. Do not add more water because thick paste is required.

Try not to make paste too smooth. Beat this dal paste using hand mixer for not more than 20 sec. Add a pinch of asafoetida to the paste and mix it well.

Put a pan on medium heat and add oil to the pan for deep frying. Take a spoonful of paste and pour it in the pan, once the oil is hot. Add 5 to 6 spoons of paste in the hot oil (do not overcrowd the oil by putting lots of dal paste bhalle).

Turn the bhalle once they are little golden, it takes approx 2-3 mins or less, then fry from the other side. Repeat this process until whole paste is used.

Place all the bhalle on the tissue paper. Bhalle are ready.

One hour before you have to serve dahi bhalle, add bhalle in a bowl full of enough water so that they are soaked.

Before serving, you would have to squeeze them.

Add water to yoghurt and mix everything properly. In small bowl, add four squeezed bhalle and pour 1/4 cup of yoghurt over them. Sprinkle salt. Now add 2 tbsp of tamarind chutney and 1 tbsp of green chutney (if using) to the bowl. Sprinkle red chilli powder and cumin seeds on top. Dahi bhalle are ready.
Enjoy.

* You can increase or decrease the amount of  yoghurt, tamarind chutney and green chutney according to you liking.