Dahi Bhalle

• 250 gm: Maa ki dal, washed
• Curd
• 1/2 cup: Onion, chopped finely
• 1 inch piece: Ginger, chopped, small pieces
• 2-3: Green chillies, chopped
• 1/2 tsp: Cumin seed
• 1/2 tsp: Salt
• 1/4 tsp: Soda-bi-carb
• 15-20: Raisins-
• 750 gm: Oil for frying,
• Green coriander, chopped, for garnish
• Water to soak dal

1. Wash and soak daal in enough water to cover the dal. Soak it for three hours.
2. Drain water and grind.
3. Add chopped onion, ginger, coriander-chillies-salt, cumin seed and soda.
4. Heat oil. With moistened hands, make Bhalla with daal batter into 2" discs.
5. Deep fry - each Bhalla - light brown.
6. Drain oil, keep aside.
7. Soak in hot water for ten minutes. Press out water lightly.
8. Beat curds, add salt, 1/2 tsp cumin seeds.
9. Soak-raisins in water for ten minutes. Add to the curd.
10. Lay Bhallas in a flat dish-pour curds on it.
11. Garnish with red chilli powder-chopped coriander, powdered cumin seeds.
12. Serve with imli chutney and extra beaten curd.