Mango Dahi Bhalle

Wash the yellow moong dal thoroughly and soak it in water for 2 hours.

After soaking, strain the moong dal and grind it into a smooth paste.

Whisk the moong dal paste until it becomes fluffy.

Heat oil in a wok and fry small portions of the batter to form bhallas. Fry until they are golden brown and crispy.

In a bowl, mix water with a little salt and a pinch of asafoetida.

Soak the fried bhallas in this water for a few minutes to soften them.

In a separate bowl, beat the yogurt until smooth and creamy.

Add mango pulp to the yogurt and mix well. Add a little sugar if needed to adjust sweetness.

Chill the mango yogurt mixture in the refrigerator for some time.

Gently squeeze the soaked bhallas to remove excess water.

Arrange the bhallas on a serving plate.

Pour the chilled mango yogurt mixture over the bhallas, ensuring they are well-covered.

Garnish with pomegranate seeds and chopped nuts as desired.

Serve the Mango Dahi Bhallas chilled for a refreshing and delightful treat.

Enjoy this unique and flavorful twist on the classic Dahi Bhalla with the tropical taste of mango!