Food Network
Dahi bhalla is a chaat (street food) popular in Delhi with versions all over South Asia. It’s creamy and filling with a kick of spice and a hint of crunch. The fried lentil dumplings are soaked in a tangy yogurt sauce, brightened by two chutneys that perform a balancing act of sweet and savory. It’s vegetarian and gluten-free and can be made dairy-free with vegan yogurt and nondairy milk. Home cooks can adjust spice levels to their tastes. Some advance planning is required to prepare the dal (lentils) for the batter, but no special kitchen equipment other than a deep-fry thermometer is needed to make the recipe. This version is inspired by my aunt who used to make dahi bhalla for nearly every special occasion, and we couldn’t get enough of it.
