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    Lahori Dahi Bhallay Recipe By Food Fusion

    Published on 2016-11-08 16:38:58

    We tried these in Lahore and fell in love wtih them. Here is our take on Lahori dahi bhallay. So make it, eat it, spice it and love it.



    Lahori Dahi Bhallay in English

    Step 1:
    - 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

    Directions:
    - 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. Set aside


    Step 2:
    - Oil for deep fry
    - Water 2-3 cup
    - Salt ½ tsp
    - Red chili flakes ½ tsp

    Directions:
    - 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.

    Step 3:

    - 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
    Directions:
    - 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.


    Step 4 (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
    Directions:
    - 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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