Soft, Yummy, Creamy Dahi Bhalla

Wash the yellow moong dal and urad dal thoroughly and soak them in 3 cups of water for 4 hours.

Drain the water and grind the dal in a mixer.

Add chopped cashew, grated ginger, cumin seeds, salt, and black pepper powder to the ground dal.

Whisk the mixture for 4-5 minutes or add cooking soda to skip the hard work.

Deep fry small portions of the batter on low to medium heat until golden.

Soak the fried bhallas in hot water for half an hour.

Drain water from the bhallas and set them in a serving dish.

Add beaten curd over the bhallas.

Sprinkle salt, roasted cumin seeds powder, and red chilli powder.

Drizzle sweet tamarind chutney and green chutney over the curd.

Garnish with chopped coriander leaves and fresh pomegranate seeds.