Dahi Bhalla - 2

(Lentil dumplings in a tangy and spiced curd, served with tamarind chutney)

Time required: 45 minutes plus soaking timeClean the urad dal and soak in water for two hours. Drain and grind to a fine paste, adding a little water if required. Remove from the mixer. Add salt, cumin seeds, ginger and green chiles. Mix well. Shape into even sized balls.

Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands. Deep fry until golden brown. (Make a hole in the center of the ball with the thumb just before frying). Remove and drain on paper towels.

To prepare the curd mixture: Soak the prepared balls in sufficient lukewarm water until they are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well.