This is a traditional Diwali treat and a must-try! They consist of a fried lentil dumpling, dumped in creamy yoghurt and drizzled with chutney. A light side-dish to serve with your main meal.
Ingredients
300g Urid Dal, soaked over night
1 tsp salt
½ tsp cumin powder
½ tsp chilli powder
1 tsp tamarind chutney
250ml natural yoghurt
Method
– Scoop the soaked dal out of the water and into a blender. Blitz until thick and smooth.
– Transfer the blended dal to a large shallow bowl. Add ½ tsp salt and a splash of water and mix thoroughly.
– Add plenty of oil to a large hot pan. Lower the heat. Take a lime-sized piece of dal and drop it carefully into the hot oil.
– Make sure to dip your fingers in water first so that the dal does not stick to your fingers.
– Repeat the process with all the mixture. Cook for 2-3 minutes until lightly golden. Once cooked, remove them from the pan and place them onto some kitchen roll to remove any excess oil.
– In a large bowl, add 1 cup of water, ½ tsp salt, ½ tsp cumin powder, ½ tsp chilli powder, and tamarind chutney. Mix well.
– Add the cooked dal balls to the water and spice mixture. Let them soak for 10 minutes.
– In a small bowl, mix the yoghurt with a pinch of salt, a pinch of sugar, and a splash of water.
– Remove the dal balls from the spiced water. Squeeze each one gently to remove any excess water.
– Place them onto a serving bowl and pour over the yoghurt mix.
– Sprinkle with chilli powder, ground cumin, chaat masala, salt, and black paper.
– Drizzle some tamarind chutney over the top – you can make your own chutney at home by following this recipe.
It’s time to tuck in!