Moong Dal Dahi Vada | Soft & Spongy Yellow Moong Dal Dahi Bhalla Recipe
Moong Dal Dahi Vada is a popular street style chaat recipe from North India. It is a very light, soft textured dahi bhalla recipe made with yellow moong dal and served with curd, green chutney, and sweet red tamarind chutney. You can enjoy it as a snack or meal as well.
Ingredients
- 3 cups yellow moong dal
- 2 cups oil for frying
- 1 kg low-fat curd
- 2 tbsp sugar
- Green chutney as needed
- Sweet and sour Tamarind chutney as needed
- Salt as needed
- Red chilli powder as needed
- Roasted cumin seeds powder as needed
- 3-4 tbsp Pomegranate seeds
- 3-4 tbsp Raisins
Instructions
- First, wash and soak moong dal for 3-4 hours. Now strain extra water with the help of a strainer.
- Now, transfer dal to a grinder jar and grind it into a smooth and thick paste. If it is difficult to grind, add 1 to 2 tbsp water gradually and grind.
- Transfer this paste into a big bowl and whisk it either with a whisker or best if you are using your hands. Whisk it in one direction for about 4-5 minutes. If you get tired take a rest and whisk again till the dal becomes light and airy.
- You can check if dal is whisked well or not. Drop a little dal paste in a bowl of water. If it is floating means dal is ready to make vadas.
- Now heat oil to medium hot and then drop a small dal paste with your hands. Fry them till they become golden in colour. Remove from the oil.
- Fry all the vada in a similar manner.
- Meanwhile, in a pan, add hot water, salt and a little heeng. Drop fried vada in it and leave it aside for about 1 hour.
- After that squeeze the vadas and place them on a plate.
- In a big vessel blend curd to make it smooth, add 2 tbsp sugar and mix well. Dip all the vadas into it and put it in the refrigerator for 2-3 hours.
- When you are ready to eat place dahi vada on a plate, sprinkle some salt, black pepper powder, red chilli powder, cumin seeds powder and finally red and green chutney.
- You can sprinkle some pomegranate seeds and raisins ad serve immediately.
Video
Notes
1. Grind dal with very little water and whisk dal with the help of a beater or best with hands in one direction for 4-5 minutes till it becomes light in colour and fluffy.
2. Make vadas on medium heat so that they cook well from inside too.
3. Curd should be medium thick in consistency, watery or thick curd is not suitable for making dahi vada. Adjust the consistency accordingly.
4. Dahi vada tastes best when served chilled so once dipped in curd put them in the refrigerator for 2-3 hours before serving.
5. Vadas can be prepared in large quantities and stored in the fridge for up to 4-5 days and months in the freezer. When you want to eat them, soak them in hot water and then curd. Enjoy with your favourite red chutney.