Dahi Bhalay

For the bhallas:

• 1 cup urad dal (split black gram), soaked in water for 4 hours
• 1/2 teaspoon salt
• 1/2 teaspoon red chili powder
• Oil, for frying

For the yogurt sauce:

• 2 cups yogurt, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon cumin powder
• 1/4 teaspoon red chili powder
• 1/4 teaspoon black pepper powder

For the chutneys:

• 1/2 cup tamarind pulp
• 1/2 cup mint leaves
• 1/2 cup cilantro leaves
• 2 green chilies
• Salt, to taste
• Water, as needed

1. Drain the soaked urad dal and grind it to a smooth paste. Add salt and red chili powder and mix well.
2. Heat oil in a deep frying pan. Drop spoonfuls of the batter into the hot oil and fry until golden brown.
3. Remove the bhallas from the oil and soak them in a bowl of water for 15-20 minutes.
4. In a mixing bowl, beat the yogurt until smooth. Add salt, cumin powder, red chili powder, and black pepper powder. Mix well and set aside.
5. For the tamarind chutney, mix the tamarind pulp with salt and water to form a smooth paste.
6. For the mint-cilantro chutney, blend the mint leaves, cilantro leaves, green chilies, salt, and water in a blender until smooth.
7. Remove the bhallas from the water and gently squeeze out the excess water.
8. To serve, arrange the bhallas on a serving plate. Pour the yogurt sauce over the bhallas.
9. Drizzle the tamarind chutney and the mint-cilantro chutney over the yogurt sauce.
10. Serve chilled and garnish with some chopped cilantro leaves. Enjoy your delicious dahi bhallas!