| • | Soak dal overnight in three cups of water and drain off the water in the next morning and grind the dal into a smooth paste.
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| • | Add a teaspoon of salt, half a teaspoon of red chilli powder, raisins and asafetida into the dal paste and mix well.
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| • | In a wok (kadhai), heat sufficient oil and gently scoop spoonfuls on dal paste into it and fry till golden brown. Drain the bhallas in a paper towel.
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| • | Soak the bhallas in hot water for two minutes, take it out and squeeze out the excess water.
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| • | In a separate bowl, mix the yogurt, salt and rock salt.
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| • | Arrange the bhallas in a plate and pour generous amounts of yogurt over it, followed by mint chutney and sweet tamarind chutney.
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| • | Sprinkle red chilli powder and roasted cumin powder.
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| • | Garnish with coriander leaves, julienned ginger and chopped green chillies.
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| • | Serve.
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