Dahi Bhalla

Name: Dahi Bhalla
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 12 urad dal bhallas; 400 g yogurt; 4 tbsp tamarind chutney; 1 tsp chaat masala; 1 handful bhala toppings; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian, Ramadan

Dahi Bhalla is a cherished staple of Ramadan iftars, where it graces tables set for communal breaking of the fast. In the hustle of preparation, salt is measured by instinct, and generous amounts of yogurt and tamarind chutney are layered with care. This home version captures the essence of a Pakistani family cook's practice, bringing the warmth of tradition to every bite.

The dish offers a delightful contrast of textures and flavors: soft urad dal bhallas soaked in creamy yogurt, accented by the tangy sweetness of tamarind chutney, and a sprinkle of chaat masala for a hint of spice. Each mouthful is a symphony of cool, creamy, and subtly spiced sensations, creating a refreshing experience that speaks to the heart of Pakistani comfort food.

Ingredients

12urad dal bhallas
400 gyogurt
4 tbsptamarind chutney
1 tspchaat masala
1 handfulbhala toppings
to tastefine sea salt

Method

Begin by soaking the 12 urad dal bhallas in a large bowl of warm water for about 15 minutes. This will soften them and remove any excess oil from frying. Once they are soft and have expanded slightly, gently squeeze out the water without breaking them and set aside on a plate.
In a medium-sized mixing bowl, whisk 400 g of yogurt until smooth and creamy. Add a pinch of fine sea salt to taste, ensuring the yogurt is well-seasoned but not overly salty. This will be the base for your Dahi Bhalla, providing a cooling contrast to the other flavors.
Arrange the soaked bhallas in a serving dish, ensuring they are evenly spaced. Pour the whisked yogurt over the bhallas, making sure each one is well-coated. The yogurt should seep into the bhallas, adding moisture and flavor.
Drizzle 4 tbsp of tamarind chutney over the yogurt-covered bhallas. The chutney should be evenly distributed to provide a tangy and sweet contrast to the creamy yogurt.
Sprinkle 1 tsp of chaat masala over the entire dish. This spice blend will add a complex, tangy flavor that is essential to the dish. Make sure it is evenly spread to ensure each bite has a balanced taste.
Finish the dish by adding a handful of bhalla toppings of your choice. Common toppings include chopped coriander, sev, or pomegranate seeds, which add texture and freshness. Adjust the toppings to your preference, ensuring they are evenly distributed.
Taste the dish and adjust the seasoning with more fine sea salt if necessary. The flavors should be balanced, with the tanginess of the chutney and chaat masala complementing the creamy yogurt. Serve immediately, allowing the flavors to meld together as they sit on the table.