Moong Ki Daal Ka Dahi Bhalla

Moong Ki Daal Ka Dahi Bhalla

Embark on a delightful culinary journey with Moong Dal Dahi Bhalla, a heavenly Indian street food delicacy crafted from yellow moong lentils. These deep-fried lentil dumplings, soaked in a savory brine, are served alongside velvety beaten curd, zesty green chutney, and sweet tamarind chutney, topped with a medley of aromatic spices.

This delightful rendition adds a refreshing twist to the traditional dahi vada recipe, often prepared during festive celebrations like Holi or Diwali. Moong dal bhallas offer a lighter alternative to the rich and indulgent urad dal bhallas, making them a wholesome and delicious choice for a homemade Indian chat experience. With their tantalizing flavors, nutritional benefits, and low-calorie profile, Moong Dal Dahi Bhallas are a true delight for your taste buds.

Dahi bhallas hold a special place in the hearts of chaat enthusiasts across India, particularly in the vibrant streets of North India. For this delectable dish, you can use either yellow lentils or split skinned dal (dhuli dal), both of which boast abundant nutrients and contribute to a healthy eating experience.

Immerse yourself in the flavorsome world of Moong Dal Dahi Bhalla, and allow your senses to revel in the harmonious blend of textures and the explosion of tastes.

Today, I present to you a magnificent rendition of North Indian Style Dahi Bhalla, a recipe cherished across the region. I am confident that you will relish these moong dal dahi vadas even more than their urad dal counterparts. Give them a try and kindly share your delightful experience with me.

Ingredient

8-10 Servings

# To Make Moong Dal Vada (yellow lentil dumpling)

1.5 Cup moong dal (yellow lentil)

2 Tblsp grated ginger

2 Green chilies

Salt as per taste

2 Pinch asafoetida (hing)

3-4 Tblsp water while grinding

2 Tblsp chopped green coriander

Oil for deep frying

Water To Soak Vadas (dumplings)

4 Cups water

4 teaspoon sugar

2 teaspoon salt

Ingredients To Serve Moong Dal Vada

4 Cups curd

4 teaspoon sugar

2 teaspoon salt

Red chili powder as required

roasted Cumin seed powder as required

Green coriander chutney

Sweet tamarind chutney

Pomegranate seeds for garnishing

Chopped green coriander for garnishing

Note:- Also always soak them in warm water before serving.

Commence the culinary journey by soaking moong dal (yellow lentil) for a minimum of 4 hours. Once soaked, drain the water and transfer the lentils to a grinding jar. Introduce the enchanting flavors of chopped green chilies, cumin, and grated ginger into the mix.

Grind the ingredients into a luscious paste, exercising caution while adding water to achieve a smooth consistency. Approximately 2-4 tablespoons of water should be sufficient . Pour the mixture into a mixing bowl, and add finely chopped coriander, salt, and asafoetida. Blend the ingredients thoroughly to form a delectable batter.

Immerse yourself in the rhythmic process of whisking the batter for 5-6 minutes in a singular direction. This transformative step infuses the batter with an airy lightness, ensuring that the vadas (dumplings) emerge from the deep-frying process fluffy and ethereal.

Prepare a pan with generous amounts of oil, heating it over medium heat. Carefully pour a tablespoon of batter into the oil, allowing the vadas to sizzle and turn golden brown. 

Continuously stir and flip the vadas to ensure an even and impeccable frying. Once cooked to perfection, transfer them onto a paper towel to absorb any excess oil. Repeat the process until all the batter has been transformed into delightful vadas.

 If desired, these vadas can be refrigerated for up to two weeks.

In a separate mixing bowl, create a soothing soaking water by combining warm water, salt, and sugar, ensuring the ingredients dissolve harmoniously. Immerse the deep-fried vadas in this invigorating bath, allowing them to soak for a blissful 30-40 minutes.

To serve, gently press the vadas to remove any excess water, and transfer them to a captivating serving bowl. Accompany them with a velvety blanket of beaten curd. Enlive their flavors with the addition of tangy green coriander chutney, sweet tamarind chutney, a sprinkle of red chili powder, and a dash of cumin seed powder. Embellish this masterpiece with vibrant pomegranate seeds. Indulge in the irresistible allure of moong dal dahi bhalla, an enticing Indian street food or chaat, and relish every unforgettable bite.

Give this mouthwatering recipe a try, and I eagerly await your feedback on your delightful experience.

I would love to see your preparation. If you like the recipe, do not forget to leave comment at the end of the post.

Read More How to take care working women during pregnancy?