Dahi bhalla( serves 4)
Chef Asif Khan, Mahec, Le Méridien Dubai
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.