Dahi Balay (also known as Dahi Bhalla) is a popular, traditional Pakistani and Indian snack, especially during the summer or at festive occasions. It consists of soft, spongy lentil dumplings (known as bhallas) served with a tangy, creamy yogurt sauce and a variety of chutneys. It’s a perfect combination of flavors: spicy, tangy, sweet, and savory.

Ingredients

For the Bhallas (Lentil Dumplings):

• 1 cup split urad dal (skinless black gram lentils) or moong dal (yellow lentils)
• 1/2 tsp baking soda (optional, helps make the bhallas fluffy)
• 1/2 tsp salt (or to taste)
• 1-2 green chilies, chopped (optional, for spice)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp black pepper
• Fresh coriander leaves, finely chopped (optional)
• 1/2 inch piece of ginger, grated or finely chopped
• Water (for soaking and grinding)

For the Yogurt Sauce:

• 2 cups plain yogurt (dahi), preferably full-fat, chilled
• 1/2 tsp roasted cumin powder
• 1/2 tsp chaat masala
• 1 tbsp sugar (optional, adjust to taste)
• Salt to taste

For Garnishing:

• Tamarind chutney (imli ki chutney)
• Mint chutney (optional)
• Chaat masala (for sprinkling)
• Roasted cumin powder (for sprinkling)
• Fresh coriander leaves, finely chopped
• Pomegranate seeds (optional, for garnish)
• Finely chopped onions or cucumber (optional, for crunch)

Instructions

1. Soak the Lentils:

• Rinse the urad dal (or moong dal) under cold water, then soak it in enough water for at least 4-6 hours or overnight. The longer the soaking, the better the texture of the bhallas.
• After soaking, drain the water.

2. Make the Bhalla Batter:

• In a food processor or blender, grind the soaked lentils into a smooth, thick batter. Add a little water as needed to achieve a smooth consistency. The batter should be thick and fluffy (not too runny).
• Add the baking soda (if using), salt, green chilies, ginger, cumin seeds, black pepper, and finely chopped coriander leaves to the batter. Mix everything well. If needed, you can beat the batter with your hands or a whisk to make it even fluffier.

3. Fry the Bhallas:

• Heat oil in a deep frying pan or wok over medium heat.
• Wet your hands, then take a small portion of the batter and shape it into round balls or small patties.
• Fry the bhallas in the hot oil in batches, making sure not to overcrowd the pan. Fry them until they are golden brown and crisp on all sides (around 4-6 minutes). Stir gently to avoid breaking them.
• Once fried, remove the bhallas from the oil and place them on a paper towel to drain excess oil.

4. Soak the Bhallas:

• Prepare a bowl of warm water. Place the fried bhallas into the warm water and let them soak for about 20-30 minutes. The bhallas will absorb water and soften.
• Gently press each bhalla with your fingers to remove excess water once they have softened.

5. Prepare the Yogurt Sauce:

• In a mixing bowl, whisk the yogurt until smooth and creamy. Add a pinch of salt, roasted cumin powder, chaat masala, and sugar. Mix well.
• Taste and adjust the seasoning as needed (you can add more sugar if you like a sweeter yogurt sauce).

6. Assemble the Dahi Balay:

• Place the soaked bhallas in a serving dish.
• Pour the seasoned yogurt sauce generously over the bhallas. The yogurt should cover the bhallas completely.
• Drizzle tamarind chutney and mint chutney (if using) over the yogurt.
• Sprinkle chaat masala and roasted cumin powder on top for extra flavor.
• Garnish with fresh coriander leaves, pomegranate seeds, and finely chopped onions or cucumber for crunch.

7. Serve:

• Let the dahi balay sit for a few minutes to allow the flavors to meld together. You can serve them chilled or at room temperature.
• Serve with extra chutneys on the side, and enjoy!

Tips for Perfect Dahi Balay:

• Bhalla Texture: The key to good dahi balay is soft, spongy bhallas. If your batter is too thick, add a little more water while grinding to achieve the desired texture. Be sure to beat the batter well after grinding for a fluffy result.
• Soaking Time: Don’t rush the soaking process—letting the bhallas soak in warm water for the right amount of time ensures they soften properly.
• Chutney Variations: Tamarind chutney adds a tangy sweetness that complements the spicy yogurt, but feel free to use other chutneys like mint, date, or even sweet chili sauce if you prefer.

Dahi Balay is a crowd-pleasing dish, perfect as an appetizer, snack, or even as part of a larger meal. Enjoy this delicious, cooling treat with friends and family!