Dhal Pholourie & Tamarind Chutney

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Soak the split peas overnight. Drain and blend with one cup of water in a blender until very fine.
   ≈0:52
2. 2
   Add culantro leaves, garlic, and hot pepper to the blended peas and blend for about 20 seconds until well combined.
   ≈1:25
3. 3
   In a bowl, combine two cups of flour with instant yeast, brown sugar, baking powder, and turmeric powder.
   ≈2:03
4. 4
   Add salt and then fold in the blended pea mixture.
   ≈2:32
5. 5
   Gradually add water and additional turmeric until the batter reaches the desired yellow-gold color and soft consistency. Mix with your hands in circular motions to aerate the batter.
   ≈3:16
6. 6
   Cover the batter and allow it to rest for 1 hour until it rises.
   ≈5:05
7. 7
   For the chutney, blend culantro leaves, onion, scallion, hot pepper, and garlic in a small food processor into a paste.
   ≈5:56
8. 8
   Boil four cups of water and add tamarind. Allow it to boil for 15-20 minutes until the tamarind breaks down and separates from the seeds.
   ≈6:16
9. 9
   Add 1½ cups of sugar to the tamarind, adjusting to taste. Use less sugar if using sweet tamarind variety.
   ≈6:16
10. 10
    Add one tablespoon of salt and the blended seasoning paste. Taste and adjust sugar and salt until you reach the desired balance of savory, spicy, and sweet.
    ≈10:22
11. 11
    Stir in one tablespoon of ground roasted cumin and one teaspoon of Garam Masala. Adjust to taste or omit if preferred.
    ≈11:14
12. 12
    Heat oil to medium temperature in a deep pot. Using your fingertips and a curved hand gesture, carefully scoop and drop the batter balls into the hot oil, allowing them to slide in gently.
    ≈6:46
13. 13
    The pholourie balls will float to the surface and turn golden. Gently turn them to ensure even browning on both sides. Keep the heat at medium-low to avoid excessive darkening.
    ≈7:20
14. 14
    Once the pholourie balls are golden and puffy, remove them from the oil with a slotted spoon and drain on paper towels.
    ≈9:08
15. 15
    Serve the fried pholourie balls warm with the tamarind chutney on the side.
    ≈9:26