Here’s a delicious recipe for Dahi Balay, a popular North Indian and Pakistani snack made with lentil dumplings and yogurt.
Ingredients:
For the Dahi (Yogurt Sauce):
- 2 cups yogurt (plain, preferably full-fat)
- 1-2 tablespoons sugar (to taste)
- Salt to taste
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon chaat masala
For the Balay (Dumplings):
- 1 cup urad dal (black gram lentils), soaked for 4-6 hours
- 1/2 teaspoon baking soda
- Salt to taste
- Oil (for frying)
For Garnishing:
- Chaat masala
- Roasted cumin powder
- Fresh coriander (chopped)
- Red chili powder (optional)
- Sev or crushed papdi (for crunch, optional)
Instructions:
1. Prepare the Dumplings:
- Blend Dal: Drain the soaked urad dal and blend it into a smooth paste, adding a little water as needed.
- Mix: Transfer to a bowl, add baking soda and salt, and mix well.
- Fry: Heat oil in a deep pan. Drop small spoonfuls of the batter into the hot oil and fry until golden brown. Remove and drain on paper towels.
2. Prepare the Yogurt Sauce:
- Whisk Yogurt: In a bowl, whisk the yogurt until smooth. Add sugar, salt, roasted cumin powder, and chaat masala. Mix well.
3. Assemble:
- Soak Dumplings: Place the fried dumplings in a bowl and pour warm water over them. Let them soak for about 10 minutes to soften.
- Layer: Squeeze out excess water from the dumplings and arrange them on a serving platter. Pour the yogurt mixture over the dumplings.
- Garnish: Sprinkle chaat masala, roasted cumin powder, and red chili powder on top. Add fresh coriander and sev for garnish if desired.
Tips:
- You can prepare the dumplings in advance and keep them warm until ready to serve.
- Adjust the sweetness and spice levels in the yogurt sauce to suit your taste.
Enjoy your Dahi Balay!
