Dahi bhalla is prepared with a fusion of several ingredients that ensures a blast of flavours in every bite. Here's a step-by-step guide to make it at home this Holi.
Ingredients for bhalla
Moong dal - 400 gm
Urad dal - 1 cup
Jeera - 2 tsp
Chironji - 1 tsp
Oil (for deep frying)
Ingredients for Curry
Oil
Bay leaf
Cumin
Black cardamom
Cardamom
Onion, sliced
Kashmiri chilli powder
Coriander powder
Kasoori methi (dried)
Curd
Green chillies
Tomato puree (fresh)
Coriander, chopped
Ingredients for Marination
Mutton
Salt
Ginger paste
Garlic paste
Turmeric
Combine the meat, turmeric, salt, and ginger-garlic paste. Mix well and set aside for 10 minutes.
Heat oil in a deep pan or kadai. Add bay leaf, black cardamom, cumin and cardamom. Stir and then add onions.
Cook the onions until they are brown, then immediately add the marinated meat and cook it for 10 minutes.
Now, add the Kashmiri chilli powder, coriander powder, 1 tablespoon of garam masala powder, and kasoori methi leaves. Cook the meat until the oil starts to ooze out from the sides.
Increase the heat and add the whisked curd to the mixture. Keep stirring until all of the curd starts to boil.
Add freshly made tomato puree and diced green chillies. Cook until the meat is tender and the oil starts to seep back out.
Add the water now, stir, cover and simmer until the meat is cooked. To suit your preferences, adjust the curry’s consistency.
Take out and serve hot with chopped coriander on top.