Three different types of lentils ground together to make the batter for these deep fried dumplings. Immersed in chilled curd topped with chutneys.TEEN DAL KE DAHI BHALLEIngredients ½ cup skinless split green gram, soaked and drained ½ cup skinless split black gram, soaked and drained 2 tablespoons split Bengal gram, soaked and drained Salt to taste 1 teaspoon green chilli paste 1½ teaspoons red chilli powder 2 tablespoons finely chopped fresh coriander Oil for deep-frying 2½ cups curd, whisked and chilled ½ cup milk ½ teaspoon rock salt 1 teaspoon roasted cumin powder 4 tablespoons tamarind chutney ½ cup green chutney Method1. Mix all the lentils in a bowl and grind, using very little water, to a slightly coarse paste. Remove in a bowl. 2. Add salt, green chilli paste and 1 tablespoon chopped coriander. Mix well to make a fluffy mixture. 3. Whisk well curd in a bowl, add milk and 4-5 ice cubes. Add black salt, some of the cumin powder, a pinch of red chilli powder and salt and mix well. 4. Bring some water to a boil in microwave. Heat sufficient oil in a kadai. Moisten your fingers and drop small portions of the batter into the oil. Deep-fry, on medium heat, till golden brown. Drain the bhalleand soak in the boiling water for ten minutes. 5. Squeeze out the excess water and place the bhalle in the bowl of curd.6. Place dahibhalle in a small serving glass, drizzle tamarind and green chutney, sprinkle chilli powder and cumin powder. Garnish with coriander sprig and ginger strips and serve immediately. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
