Dahi Bhallay







Ingredients of Dhi Bhalla

Preparing Bhallay:

400 grams of lentils
1 cup lentils
2 cumin seeds
1 spoon
Oil (for deep frying pan)

For the sour sauce:

1 cup coriander leaves
1/4 cup mint leaves
1 green pepper
20 ginger cloves
1/2 teaspoon black stone salt
The taste of salt
1/2 tsp hot spices (with black cardamom, grinder, nutmeg, cumin)
1 lemon

For the sweet sauce:

250 grams tamarind pulp (soak in 1 1/2 cup water)
800 grams of sugar
3 tablespoons court powder
1/2 tsp Saint Powder
1 tablespoon DJ Pepper
The taste of salt
1/2 teaspoon black stone salt
1/2 tsp hot spices (with black cardamom, grinder, nutmeg, cumin)

For the Yoghurt:

3 cups yoghurt
2 tablespoons sugar, powder
For the licking spice:
2 tablespoons pepper
1 piece of pepper
2 tablespoons cumin powder
2 hot spices


How to make Dhi Bhala?
Prepare:
1. Soak moong lentils for 2 hours.
2. Grind them well in a food processor.
3. Shake the lentils together and stir. Add cumin seeds. The batsman is ready.
4. Add small pieces of batter in hot oil with wet dates. Fry the bhallas till they turn dark brown.
Prepare citrus sauce:
1. Mix coriander, mint, green pepper, ginger, black salt and salt in a blender.
2. Add hot spices and lemon juice. Mix.
Your sour sauce is ready.
Prepare sweet sauce:
1. Soak tamarind pulp in water for 25-30 minutes. Squeeze it out with your hand and remove all the pulp. Squeeze and discard the residue in the strainer.
a) Add tamarind water and sugar to the water. Cook over low heat until sugar dissolves. Let it cool.
Once it cools down, add kachori powder, salt powder, salt, black salt and hot spices.
4. Your sweet sauce is ready.
Prepare yoghurt:
1. Yoghurt with some powdered sugar. Refrigerate to cool.
Prepare the licking spice:
1. Mix all the ingredients together.