Why recepie famous for?
We tried these in Lahore and fell in love wtih them. Here is our take on Lahori dahi bhallay.
Ingredients
Preparing Bhallays (Dumplings):Split Black gram ½ cup Yellow Lentil
¼ cup Salt ½ tsp or to taste Water as required Ginger chopped 1 tsp Green chilies 1-2 or to taste Black pepper grounded ½ tsp Oil for deep fry Water 2-3 cup Salt ½ tsp Red chili flakes ½ tsp
Preparing Yogurt (Dahi):
Yogurt ½ kg Milk 1/3 cup Rock Salt (Kala Namak) ½ tsp Salt ½ tsp or to taste Corn Flour 1 ½ tbsp Sugar 2 tsp or to taste Muslin Cloth
(Assembling):
Thinly sliced Onion ½ cup Boiled chickpeas 1 cup Tomato 1 small chopped Julienne uncooked beetroot ½ cup Fresh & Peeled Pomegranate a good handful Fresh Coriander for garnish Green chillies finely chopped 2 tsp OR To taste Cumin Powder ½ tsp Red chili powder ½ tsp Chaat Masala ½ tsp Green Chutney 2-3 tsp Tamarind Chutney 2 tsp
Instructions
Preparing Bhallays (Dumplings):Soak Maash daal and moong daal for minimum 4 hours or preferably overnight in hot water. Drain out before grinding.
In a blender/grinder/chopper add lentils with salt, green chilies, ginger and black pepper. Blend it with little water and do not add to much water. The paste should neither runny nor too thick.
Once the paste is ready beat the paste with hands. In this way the air will be incorporated in the batter and this will make bhallays soft and
NO need to add baking soda. Do this frequently.
Add the small balls in oil for deep fry and once deep fried immerse the bhallays directly into room temperature water (dissolve salt and chili flakes in this water)
Leave the bhallays for 20-25 mins and then press out all the water. Set aside.
Preparing Yogurt (Dahi):
In a large pot spread the muslin cloth and pour the yogurt over it.
Now press out the entire yogurt from cloth this will make the yogurt very smooth.
Add in milk, sugar, both salt and corn flour and whisk. Refrigerate the yogurt till assembling.
(Assembling):
In a large bowl or dish add bhallays first then pour the yogurt over it.
Add chickpeas then add Onion, tomatoes, Green chilies, Cumin powder, red chili powder, chaat masala and both chutneys.
Add beetroot, pomegranate and coriander in last.
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