Lentil Balls With Yogurt Sauce Food

DAHI BHALLAY / LENTIL BALLS IN YOGURT

Steps:

• Method to make bhallas: 1. Wash and soak both lentils and methi seeds in separate bowls for 6-8 hours or overnight. 2. Drain all the water, grind lentils and methi seeds in a blender by adding just about 1 tbsp of water as and when required. The amount of water that you will need will vary on how long your daal actually soaked. Start with 2 tbsp and then work your way up. You want to whip the daal in a blender and not food processor, so it aerates and become smooth and fluffy (read second paragraph in the post). 3. Remove ground lentil mixture in a bowl. Add salt, ginger juice, and black pepper. (To make ginger juice, grate 2″ ginger add 1 tbsp water, squeeze through a strainer). Whip up the lentil mixture for 5 minutes. To check whether your mixture is perfect or not, drop a pea size mixture in a cup of water, if it floats the mixture is perfect and ready to make vadas. 5. Heat oil in a frying pan. Reduce the heat to medium for even cooking. Dip your spoon in water and drop spoonfuls of lentil mixture in medium hot oil. Keep rolling the skimmer in oil to make the bhallas roll over and turn golden. Delicately lift lentil balls with a wok skimmer, draining as much oil as possible, and transfer them onto paper towel. Fry all bhallas until you use up the lentil mixture. At this point, depending on when you want to serve dahi bhallay, you can either freeze or refrigerate them for later or go to the next step for soaking in yogurt. 6. Soak 8 bhallas in lukewarm water for 5-7 minutes. Gently squeeze excess water from bhallas by pressing it between your palms and lay them in a flat serving bowl.
• To make seasoned yogurt: In a bowl, whisk yogurt with water or milk or butter milk until smooth (the yogurt has to be the consistency of cream). Season with salt, black salt and ground black pepper. Some people also add some sugar but I don't. Pour yogurt on the squeezed bhallas. Refrigerate for couple of hours or overnight. Before serving, spoon some sweet tamarind and green chutney. To finish, sprinkle red chili powder, cumin powder, chaat masala, black pepper, kala namak, sev (optional) and cilantro leaves.

LENTIL BALLS WITH YOGURT SAUCE

Steps:

• Pour about 1 liter of water (approximately 4 cups) in a pot, add lentils and cook until tender for 15-20 minutes. Drain and mash finely with a fork. Pit dates and chop finely.
• Puree lentil puree, add chopped onion, garlic, egg, bread crumbs, dates, almonds, chopped parsley and ras el hanout. Knead until dough forms and season with pepper and salt. Make walnut-sized balls. Heat oil in a saucepan and cook lentil balls (in portions) for 2-3 minutes or until golden brown. Drain on paper towels. Prepare sauce. Rinse mint and shake dry, pluck off leaves and chop finely. Combine with yogurt. Serve lentil balls with yougurt sauce.

CURRIED LENTILS WITH YOGURT

Steps:

• In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
• Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
• Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
• Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
• Drain lentil mixture in strainer; transfer to large serving bowl.
• Fold in yogurt mixture, carrot, and parsley.
• Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.

SPICED BROWN LENTILS WITH YOGURT

Steps:

• Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste (under-salt slightly because you will be reducing the liquid), and continue to simmer for another 15 minutes, until the lentils are falling apart tender and fragrant. Remove the onion and garlic and discard.
• Heat the oil in a large, heavy nonstick skillet over medium-high heat. Add the spices and stir as they sizzle for about 30 seconds, until very fragrant. Add the beans with their liquid and cook, stirring and mashing with the back of a wooden spoon, until the mixture thickens, like refried beans. Add salt to taste, once the mixture has reduced to the desired consistency. Spoon onto plates and top each serving with a generous spoonful of yogurt and a sprinkling of chopped cilantro.