Ingredients: 1 cup urad dal, ½ tsp salt, oil for frying,
For soaking: 3 cups warm water, ½ tsp salt
For Assembling: 2 cups thick chilled curd (whisked with 1 tbsp sugar and pinch of salt), 3 tbsp tamarind chutney, 1 tbsp green chutney, 1 tsp roasted cumin powder, ½ tsp red chilli powder, 2 tbsp pomegranate seeds.

At first, grind the soaked dal with very little water into a thick batter.

Then, whisk for 3-4 minutes to incorporate air and make it light.

Drop small portions of the batter into medium-hot oil and fry evenly until they turn light golden.

Now, soak the bhallas in warm salted water fir 10-12 minutes, then press them gently between your palms to remove the excess water.

Arrange the bhallas and pour chilled sweetened curd generously to coat fully.

Finally, drizzle chutneys, sprinkle spices, add pomegranate, and chill 30 minutes before serving.