Moong Dahi Bhalle

Whenever we talk about dahi bhalle, out taste buds soars high on multiple variations of salty, sweet, sour, hot and spicy flavors encrusted upon the juicy dumplings embedded in pools of rich yogurt..!! Yum……!! Mouthwatering…!!

Here, I share with you my recipe of dahi bhalle made out of Moong Daal just to give a twist from the regular Urad Daal ones. It tastes really good…have a try!!


For Bhalle

1 cup of water soaked Moong Daal

4-5 green chilies

4-5 cloves of garlic

½ inch gingerDahi bhalle

¼ teaspoon asafoetida

Salt to taste

Olive oil for frying

Yogurt Dip

Thick yogurt

2 Tablespoon Sugar

½ Teaspoon salt


½ Teaspoon Chaat masala

½ Teaspoon Red Chili Powder

½ Teaspoon roasted cumin powder

1 Teaspoonful of finely chopped fresh coriander leaves

2 Teaspoonful of sweet and sour Imli chutney (optional)


  1. Soak the desired quantity of Moong Daal in water overnight.
  1. Grind the imbibed Moong Daal in a grinder along with 4 or 5 green chilies, 4 or 5 cloves of garlic, a pinch of asafoetida and an inch of ginger. Make sure to make the paste a little thick not of watery consistency.
  1. Mix the grinder paste well after adding salt to taste.
  1. Make small dumplings of desirable shapes and fry in olive oil on high flame in a heavy base pan.
  1. Dip the fried dumpling in already boiled water for 20 min, till the dumplings become soft.
  1. Now, prepare the dip of yogurt by adding salt and sugar and mix well. Add the softened Moong dumplings in the spiced up yogurt dip and refrigerate for 1/2 hour. Finally season the dahi bhallas by sprinkling red chili powder, roasted cumin powder and chat masala on top of it.
  1. Serve the Moong Dahi Bhalle with tangy Imli chutney and few twigs of coriander leaves on top of it!

You can add as many variations while serving the bhalle like garnishing with “besan sev”, paapadi or by sprinkling a handful of pomegranate seeds…!!

Enjoy the flavors..and relish your taste buds!!!

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