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Dahi Bhalay - Pakistani style Fried Lentil Cakes in Sweet Yogurt Sauce
Dahi Bhalay - Pakistani style Fried Lentil Cakes in Sweet Yogurt Sauce

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We hope you got benefit from reading it, now let’s go back to dahi bhalay - pakistani style fried lentil cakes in sweet yogurt sauce recipe. You can cook dahi bhalay - pakistani style fried lentil cakes in sweet yogurt sauce using 19 ingredients and 17 steps. Here is how you do it.

The ingredients needed to cook Dahi Bhalay - Pakistani style Fried Lentil Cakes in Sweet Yogurt Sauce:
  1. Take 300 gms Tamarind Wet –
  2. Use 3 cups Water -
  3. Get ¾ cup Sugar -
  4. You need ½ tsp Salt – .
  5. You need 1 tbsp Cumin Whole –
  6. Prepare 1 tsp Coriander seeds Whole –
  7. Take 4 - 5 chilies Dried –
  8. You need ½ tsp Black peppercorns Whole –
  9. Take 1 ½ cups Lentil Maash – (Soaked overnight)
  10. Take 2 tsps Baking powder –
  11. Prepare 1 ½ tsps Salt – adjust . to tastes
  12. You need 1 tsp black peppercorns Freshly ground –
  13. Get daal Lentil Cakes Oil – for deep frying the bhalay – (I prefer sunflower oil)
  14. Provide 2 cups Yogurt :
  15. Provide 3 - 4 tbsps Sugar –
  16. Use to taste Salt –
  17. Take ½ cup Water :
  18. Use 1 tsp dahi spice mix Homemade bhalla – (adjust to taste if you need more)
  19. You need 1 tsp Chaat Masala – (adjust to taste if you need more)
Steps to make Dahi Bhalay - Pakistani style Fried Lentil Cakes in Sweet Yogurt Sauce:
  1. Sweet Tamarind chutney: Soak the tamarind overnight in 3 cups of water.
  2. Next morning mash the tamarind with hand and separate pulp and seeds. Strain the liquid.
  3. Boil the tamarind liquid with salt and sugar till it reduces to about a cup. Cool and refrigerate.
  4. Spice Mix : Dry roast all the spices in a frying pan. Once cooled, grind it to make a powder. Store the spice mix in a sealed bag or container in the freezer for later use.
  5. Bhalay – Barray – Lentil Cakes : Using a liquidizer, make a thick paste of the lentil with all the ingredients. I find it easier to divide the lentil in 2 or 3 portions and then grind. This yields a finer paste. Mix all the batches thoroughly.
  6. Heat the wok with 1-2 cups of sunflower oil. Once the oil is boiling hot, add heaped table spoon of batter each in the wok in a quick succession. Do not crowd the wok as this will suddenly cool down the oil and deflate the bhalas. Fry to a gentle golden color. Once crisp, take them out on a kitchen paper. Repeat the process till all bhallas – Lentil cakes are fried.
  7. I am using about a dozen bhallas for now. Soak the bhallas in boiling hot water for about 15 mins. Drain water, let them cool. Then press each ballah – Lentil cake between palms of your hands to squeeze the water out. Be careful not to break them. Put aside.
  8. The remainder can be frozen in a sealed container for later use.  
  9. Yogurt sauce:  Mix all the ingredients to make a thin yogurt mixture. Keep aside.
  10. Dahi Bhalay Assembly: You can assemble them in individual serving dishes or in a large casserole style dish.
  11. Cover the base of the dish with spiced sweet yogurt.
  12. Add a few dollops of Sweet Tamarind sauce.
  13. Place the (water soaked and squeezed) lentil cakes on top of it.
  14. Top the lentil cakes with the remaining of the spiced sweet yogurt.
  15. Put a few swirls of sweet tamarind sauce.
  16. Add a dusting of chaat Masala and fresh mint or coriander.
  17. Let it sit for 10 mins before serving. Happy Fasting!

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