Holi is the Hindu festival of colors and welcomes the arrival of spring in India. There are many delicacies that are prepared during the celebrations, but one is particularly special: dahi vada, also known as dahi bhalla. This is a beloved Indian snack of fermented lentil dumplings that are fried until golden brown, then soaked in seasoned yogurt. Dahi vada is served as a cooling snack on a hot afternoon, hitting all the tangy, sweet, and sour notes that are so quintessential to chaat dishes.

Soak the urad dal for a minimum of five hours to ensure that it blends into a smooth paste. This dal paste can get quite tacky, so adding water helps loosen it for blending. The texture of the dumplings is soft, light, and airy; once topped with and soaked in the yogurt, they achieve a delightfully spongy quality.

This spicy, flavorful dish might be a mainstay of Holi, but it makes for a vibrant party snack year-round. Dahi vada is typically garnished with various chutneys, like tamarind and cilantro-mint, and spices like chaat masala and red chile powder. There are many varieties that differ slightly from one another. Some versions include potatoes and chickpeas as a topping; others feature tomatoes and crispy sev. I grew up eating this simple version, and it hits the spot every time.