Name: Dahi Bhalla
Ingredients: 1 c Lentils; (dhuli urad dal); ; (200 g.); 600 ml Water; 1/2 ts Salt; (2 g.); 1 ts Cumin seeds; (5 g.); 2 ts Ginger; chopped (10 g.); 5 g Green chillies; chopped; 250 ml Oil; 2 c Thick curd; beaten (400 ml.); 1 ts Sugar; (5 g.); 1/2 ts Salt; (2 g.); 3/4 ts Cumin powder; (4 g.); 1/2 ts Black rock salt; (2 g.); 1/2 ts White pepper powder; (2 g.); 1 ts Ginger; julienned (5 g.); 1 ts Green chillies; julienned (5 g.); 5 g Coriander leaves; chopped; A pinch of chilli powder; A pinch of cumin powder; 4 Sprigs mint leaves; 2 2/3 tb Tamarind chutney; (40 ml.)

Most of our bitterness and anger towards others is rooted in an inability to be profoundly amazed at Christ's love for us in our sin. If you are struggling with bitterness then it may be that the Lord is letting the very sin that is flowing from your inability to see Christ be the means by which you come to see him. In other words, perhaps this season of rage, anger, and a fed-up 'I'm out of here and don't want anything to do with you' spirit is where you have had to come in order to see the greatness of your sin as a forgiven and justified saint. And the Lord has done it so that you would be stunned at his grace in a deeper way than you've ever been stunned by the grace of God before. And now, out of that experience can flow grace towards others.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Femina, Femina4, Vegetable m	4	servings

INGREDIENTS

1	c	Lentils; (dhuli urad dal)
		; (200 g.)
600	ml	Water
1/2	ts	Salt; (2 g.)
1	ts	Cumin seeds; (5 g.)
2	ts	Ginger; chopped (10 g.)
5	g	Green chillies; chopped
250	ml	Oil
2	c	Thick curd; beaten (400 ml.)
1	ts	Sugar; (5 g.)
1/2	ts	Salt; (2 g.)
3/4	ts	Cumin powder; (4 g.)
1/2	ts	Black rock salt; (2 g.)
1/2	ts	White pepper powder; (2 g.)
1	ts	Ginger; julienned (5 g.)
1	ts	Green chillies; julienned (5 g.)
5	g	Coriander leaves; chopped
		A pinch of chilli powder
		A pinch of cumin powder
4		Sprigs mint leaves
2 2/3	tb	Tamarind chutney; (40 ml.)

INSTRUCTIONS

FOR THE BHALLAS
FOR THE CURD MIXTURE
FOR THE GARNISHING
CLEAN 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 chillies. 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 till golden brown. (Make a hole in the centre 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 till they are soft. Add sugar, salt, cumin powder, black rock salt
and white pepper powder to the beaten curd. Mix well.
Remove the bhallas from water, squeeze out excess water and add to the curd
mixture. Keep aside for 10 to 15 minutes. Serve chilled, garnished with
ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint
leaves and tamarind chutney.
Converted by MC_Buster.
NOTES : (Lentil dumplings in a tangy and spiced curd, served with tamarind
chutney)
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Uninspired by Jesus? Bet you’ve never met him!”