LUCKNOWI DAHI BHALLA - Reviving some chaat memories from Humaye Lucknow ki street food :)

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DAHI BHALLA
Preparation time 10-15 minutes
Cooking time 15-20 minutes
Serve 2-4

Ingredients
1 ½ cup Urad dal, soaked, उड़द की दाल
½ cup Yellow Moong dal, soaked, मूंग की दाल

For Tadka
1-2 tsp Oil, तेल
3-4 no. dry Red chillies, सूखी लाल मिर्च
1 tsp Cumin seeds, जीरा
A pinch of Asafoetida, हींग
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
2-3 cups Water, पानी
Salt to taste, नमक स्वादअनुसार
1 tsp Sugar, चीनी

For Masala
1 heaped tbsp Coriander seeds, धनिया की बीज
1 tbsp Fennel seeds, ​​सौंफ
1 tbsp Black peppercorns, काली मिर्च के दाने
½ tbsp Cumin seeds, जीरा
¼ tsp Black cardamom seeds, बड़ी इलाइची के दाने
Salt to taste, नमक स्वादअनुसार
A pinch of Asafoetida, हींग
15-20 no. Almonds, बादाम

For Bhalla
Prepared Paste, तयार की हुई पेस्ट
1 tbsp Green chillies (less spicy & chopped) हरी मिर्च
8-10 no. Raisins, किशमिश
½ tbsp Ginger (peeled & finely chopped) अदरक
A pinch of Eno or Baking soda, बेकिंग सोडा
Salt to taste, नमक स्वादअनुसार

For Soaking
Prepared Tadka Water, तयार किया हुआ तड़का वाला पानी
Fried Bhalle, तले हुए भल्ले

For Green Chutney
2-3 no. Green chillies (less spicy & broken into half) हरी मिर्च
⅓ cup fresh Mint leaves, पुदीना पत्ता
1 cup Coriander leaves, धनिया पत्ता
1 inch Ginger (peeled & roughly chopped) अदरक
7-8 no. Cashew Nuts, काजू
Salt to taste, नमक स्वादअनुसार
½ medium Onion, roughly chopped, प्याज

For Assembling
Soaked Bhalle, भीगे हुए भल्ले
Sweetened Curd, दही
Prepared Masala, तयार किया हुआ मसाला
A pinch of degi red chili powder, देगी लाल मिर्च पाउडर
Pomegranate pearls, अनार के दाने
Nylon sev, नायलॉन सेव
Soaked Bhalle, भीगे हुए भल्ले
Sweetened Curd, दही
Prepared masala, तयार किया हुआ मसाला
A pinch of degi red chili powder, देगी लाल मिर्च पाउडर
Pomegranate pearls, अनार के दाने
Green chutney, हरी चटनी
Tamarind chutney, इमली की चटनी
Coriander sprig, धनिया पत्ता

Process
For Paste
In a mixer grinder jar, add urad dal, moong dal and grind it coarsely.
Transfer it to a parat or bowl and keep it aside for further use.

For Tadka
In a pan, add oil, once it's hot, add dry red chillies, cumin seeds, a pinch of asafoetida, degi red chili powder and saute it well.
Add water and get a quick boil, transfer it to a bowl, add salt to taste, sugar and mix it well.
Keep it aside for further use.

For Masala
In a pan, add coriander seeds, fennel seeds, black peppercorns, cumin seeds, black cardamom seeds, salt to taste and roast it well for a minute.
Add a pinch of asafoetida, almonds and roast for 2-3 minutes on medium flames.
Transfer it to a mixer grinder jar and grind it into fine powder.
Keep it aside for further use.

For Bhalla
In a parat or bowl, add urad dal paste and whisk it well until fluffy.
Add green chilies, raisins, ginger, a pinch of Eno or baking soda, salt to taste and mix it well.
Take a lemon size batter, drop it in hot oil and fry until crispy and golden brown.
Transfer it to an absorbent paper and keep it aside for further use.

For Soaking
In a bowl, add prepared tadka, fried bhalle and and keep it aside to soak for 20-25 minutes.

For Green Chutney
In a bowl, add green chillies, mint leaves, coriander leaves, ginger, cashew nuts, salt to taste and onion.
Transfer it into the mixer grinder jar and grind it into a smooth paste.
Keep it aside for further use.

For Assembling
In a serving bowl or dish, add soaked bhalle, sweetened curd, sprinkle some prepared masala, degi red chili powder, pomegranate pearls, nylon sev, add soaked bhalle, sweetened curd, sprinkle some prepared masala, degi red chili powder, pomegranate pearls, green chutney and tamarind chutney.
Garnish it with coriander sprig and Serve cold.

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