Soft, Yummy, Creamy Dahi Bhalla

To make soft and creamy Dahi Bhalla, soak yellow moong dal and urad dal for at least 4 hours. After draining, grind the dal and mix in chopped cashew, grated ginger, cumin seeds, salt, and black pepper. Whisk the mixture well, or add cooking soda to make it fluffier. Deep fry the bhallas until golden, soak them in hot water, and then serve with beaten curd and chutneys.

If you're looking for dietary substitutions in Dahi Bhalla, you can use split chickpeas instead of urad dal for a different flavor and texture. For a vegan option, replace the beaten curd with a plant-based yogurt alternative. Additionally, you can skip the cashews if you have nut allergies and still achieve a delicious result.

To store leftover Dahi Bhalla, keep the bhallas and the curd mixture separate. Place the bhallas in an airtight container in the refrigerator for up to 2 days. When ready to serve, soak them in warm water briefly to soften, then add fresh curd and chutneys just before serving to maintain their texture.

Dahi Bhalla pairs wonderfully with a variety of North Indian dishes. You can serve it alongside spicy chaat, aloo tikki, or even a refreshing salad. For a complete meal, consider serving it with a side of pulao or biryani, along with some pickles and papad for added crunch.

Yes, you can prepare Dahi Bhalla ahead of time. You can fry the bhallas and store them in the refrigerator for up to a day. Just soak them in hot water before serving, and prepare the curd and chutneys fresh to ensure the best flavor and texture.