Teen Dal ke Dahi Bhalle

Main Ingredients	Split Skinless Green Gram, Split Skinless Black Gram, Split Bengal Gram
Cuisine	Punjabi
Course	Snacks and Starters
Prep Time	40-50 minutes
Cook Time	10-15 minutes
Serve	4
Taste	Tangy
Level of Cooking	Moderate
Others	Vegetarian

Ingredients

• ½ cup split skinless green gram (dhuli moong dal), soaked for 40 minutes and drained
• ½ cup split black gram (dhuli urad dal), soaked for 40 minutes and drained    
• 2 tablespoons split Bengal gram (chana dal), soaked for 40 minutes and drained
• Salt to taste
• 2 teaspoons ginger-green chilli paste
• Oil for deep frying
• 4 teaspoons castor sugar
• ¼ teaspoon asafoetida (hing)
• 2 cups chilled yogurt
• ½ teaspoon red chilli powder
• ½ teaspoon roasted cumin powder + to sprinkle
• A pinch of yellow chilli powder
• Date and tamarind chutney to drizzle
• Chopped fresh coriander leaves to sprinkle
• Green chutney to drizzle

Method

1. Grind all the dals with little water and transfer in a bowl. Beat well to incorporate air.
2. Add salt, ginger-green chilli paste and mix well.
3. Heat sufficient oil in a kadai. Apply some water on palm, take a portion of batter and make a hole in the centre.
4. Deep fry till golden brown and crisp.
5. Take hot water in a bowl. Add 1 tsp castor sugar, salt and asafoetida and mix well.
6. Drain the bhallas and dunk directly in the water mixture. Set aside for 5 minutes.
7. Squeeze excess water and transfer in a serving plate. Allow to cool.
8. Add salt, remaining castor sugar, red chilli powder, roasted cumin powder, yellow chilli powder to yogurt and mix well.
9. Drizzle yogurt and date and tamarind chutney on bhallas.
10. Sprinkle coriander leaves and roasted cumin powder on top.
11. Drizzle green chutney and serve.