Dal Bhajiyas


Arushi Patel, home cook and co-founder of Vela, has shared her childhood memories of dal - "dal - it’s comfort, it’s full of love, it’s Mum" - and this simple recipe for tasty dal bhajiyas, delicious tasty snacks eaten wrapped in chapattis or alone with ketchup and chutneys.

Photo courtesy Arushi Patel

Photo courtesy Arushi Patel


  • 1 cup toor dal (soaked for 2-3 hours or overnight in water)
  • Small handful curry leaves (optional)
  • 2 tsp salt
  • 1 tsp chopped green chillies
  • 1/2 tsp ajwain seeds
  • 1/4 tsp asafoetida 
  • 1/2 tsp ground turmeric
  • 1/2 tsp red chilli powder
  • 1/2 tsp ground cumin
  • Small handful fresh coriander, chopped


  1. Drain the soaked toor dal and place in a blender with the curry leaves, salt and chopped green chillies, then grind into a smooth paste.
  2. Place into a bowl and add the rest of the ingredients. Heat enough oil in a pan for deep frying and keep on a low to medium heat.
  3. Add a drop of the mix into the oil to check that it sizzles, remove this and add balls of the mixture into the oil. Fry for a good few minutes till golden brown.
  4. Use a slotted spoon to take out the bhajiyas and place on a dish with kitchen towel to soak up the oil. Serve hot with fresh coriander on top and ketchup / coriander chutney. 

Note: These bhajiyas go nice and crispy on the outside but you can also add chopped onions into the mixture for more texture. They also well in a flat bread with salad and chutneys - oh the joys of bhajiya!


This recipe was shared by Arushi Patel as part of her childhood memory of dal.