Best recipe of Dahi bahley

Ingredients

• 1 cup Moong Dal (split yellow) (Rinsed and soaked overnight)
• 1 cup Masoor Dal (red lentils) (Rinsed and soaked overnight)
• 3 cups Water (For soaking the dals)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Cumin Seeds (Roasted lightly)
• 0.25 tsp Asafoetida (hing) (Optional, for flavor)
• 0.5 tsp Red Chili Powder (Adjust heat level)
• 2 cups Vegetable Oil (For deep frying, use neutral oil)
• 2 cups Plain Yogurt (Thick, unsweetened)
• 1 tsp Ginger (Finely grated)
• 1 Green Chili (Finely chopped, optional)
• 2 tbsp Fresh Coriander Leaves (Chopped)
• 2 tbsp Tamarind Chutney (Optional, for garnish)
• 2 tbsp Mint Chutney (Optional, for garnish)
• 1 tsp Chaat Masala (For sprinkling on top)

Instructions

1. Soak the Lentils

   Place 1 cup moong dal and 1 cup masoor dal in a large bowl, add 3 cups water, and let them soak overnight (at least 8‑12 hours).

   Time: PT12H

2. Drain and Grind

   Drain the soaked dals, rinse briefly, then transfer to a blender. Add a splash of fresh water (about ¼ cup) and blend to a smooth, thick batter.

   Time: PT10M

3. Season and Whisk

   Transfer the batter to a mixing bowl, add salt, cumin seeds, asafoetida, and red chili powder. Whisk vigorously for 2‑3 minutes until airy and light.

   Time: PT5M

4. Heat Oil for Frying

   Pour 2 cups vegetable oil into a deep frying pan, heat over medium‑high heat until a small drop of batter sizzles and rises to the surface (about 180°C).

   Time: PT5M

   Temperature: 180°C

5. Fry the Bhallas

   Drop spoonfuls of batter (about the size of a walnut) into the hot oil. Fry until golden brown and puffed, turning once, about 2‑3 minutes per side. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 180°C

6. Prepare Yogurt Sauce

   In a bowl, whisk together 2 cups plain yogurt, grated ginger, chopped green chili, and a pinch of salt until smooth.

   Time: PT5M

7. Assemble Dahi Bhalla

   Place the fried bhallas in a shallow serving dish, pour the spiced yogurt over them, then drizzle tamarind and mint chutney if using. Sprinkle chaat masala, chopped coriander, and a pinch of roasted cumin powder on top.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g