Dahi bhalla( serves 4)

Chef Asif Khan, Ma­hec, Le Méri­dien Dubai

Friday - - Society Living Leisure -

Prep time: 4 hours Cook­ing time: 30 mins Ingredients 250g urad dal (split black lentils), soaked for 4 hours 1 small onion, finely chopped small pinch crushed black pep­per pinch cumin seeds 2 pinches bak­ing pow­der oil, for deep fry­ing mint chut­ney, chaat masala and chopped co­rian­der, to gar­nish For yo­gurt sauce, whisk to­gether: 500ml yo­gurt, whisked pinch chilli pow­der pinch roasted cumin pow­der 4 tbsp sugar 1 tsp lemon juice pinch salt

Method 1. Strain lentils and grind to make a thick paste (it is fine if a few grains do not get ground). Add re­main­ing ingredients. Mix well and set aside for 5 min­utes. 2. Heat oil in a deep fry­ing pan. Dampen your hand and take lemon-size por­tions of len­til batter and drop care­fully in oil. Do not over­crowd pan. Deep-fry in medium-hot oil un­til golden and cooked through. 3. Drain off ex­cess oil then drop balls in bowl of warm wa­ter. Soak un­til soft and spongy. Re­move and gen­tly squeeze out ex­cess wa­ter. Place in pre­pared yo­gurt sauce and re­frig­er­ate un­til cold. Gar­nish and serve.

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