Dahi Bhalle — lentil dumplings in spiced yogurt

Soak urad dal in cold water for 4-6 hours or overnight. Drain completely.

Grind the soaked dal with as little water as possible (2-3 tbsp max) to a thick, smooth paste. Transfer to a bowl and beat with a whisk or electric mixer for 5 minutes until light and airy — the batter should float a small ball on water.

Stir in grated ginger, green chili, and salt. The batter should be thick enough to hold its shape when dropped from a spoon.

Heat oil to 170°C in a wok or deep pan. Wet your fingers and drop spoonfuls of batter (about 30 g each) into the oil. Fry in batches for 4-5 minutes, turning, until pale gold all over. Do not fry until dark.

Remove the bhalle and immediately place in the warm water. Soak for 10-15 minutes until they expand and soften noticeably.

Remove one bhalle at a time, place between your palms, and press gently to squeeze out excess water. The dumpling should be soft throughout — no dense centre.

Whisk yogurt with sugar and salt until smooth and fluid. Taste.

Arrange the pressed bhalle in a shallow serving dish. Pour the yogurt over to cover. Drizzle tamarind chutney and green chutney on top. Dust with cumin powder, chili powder, and chaat masala. Scatter pomegranate seeds and fresh coriander.