Dahi Bade, a very popular yogurt dish. In every party from birthdays to marriages this is one of those items which I always searched in menu. It's the cold refreshing light flavor of curd in fried white lentil balls with sweet tamarind chutney, just lightened up my mood. The taste from every bite of the tangy flavored chutney lingered around for hours. If you are lucky enough you will get some raisins and dates in your chutney.
One day I was craving for it too much that I ended up putting a request to my friends for Cookout Day to celebrate Spring break. As most of us are near graduation and broke, so it sounded like a better way to celebrate our break.
As the recipe needed almost 24 hours of preparation. One of us claimed to have white lentil so we relied on his possession and soaked it for overnight. I prepared the chutney depending on the items in my kitchen.
Next day we blended the soaked lentil and fried them in the form of small circular balls which were pressed to form a disc shape. The main cook was skeptical about lentil's texture. As white lentil is much softer then the one we had but we were in the middle of our endeavor so we proceeded skeptically. After soaking the fried lentil balls in hot water and then in flavored curd we served it to our friends with Chutney and some spices to garnish. And relished it for hours with the Movie.
Later in the morning we came to know the white lentil we used was from the family of Soy bean instead of lentils. That means it was much harder the actual white lentil. Inspite of all those flaws we enjoyed the process and the product, it might not be as good as we had in India. All I can say is our Dahi Bade had some American Blend.