Wash, soak, grind Urd Dal with ginger as usual. Beat them well to air them.

Add roughly crushed pepper corns and cumin, and fry them like large lemon sized balls.

You may cool and freeze them for later use as well.
Heat some water with salt, ginger garlic paste, tamarind extract water and sugar to soak Bhalla for about 15 minutes before arranging to dish out.

Remember to chill well the ready dish for about 2 hours to serve it deliciously beautiful.

Season the yoghurt, beat well with salt, white pepper, pink salt, castor sugar, bhunna cumin powder.

Make green chutney with dhania, pudina, chilli, anardana, salt, sugar, lemon, imli ka pani.
Make ginger juliennes and soak in lemon juice, salt.

Make capsicum very fine strips and soak in vinegar, lemon juice, sugar, hing.
Keep ready kashmiri mirch powder mixed with red chilli powder; bhunna jeera powder mixed with black pepper powder; kala namak.

To arrange -
Remove soaked Bhalla and squeeze excess water gently by pressing between both palms and soak in seasoned yoghurt for - minute or more.
Remove from yoghurt and place in serving dish and pour more yoghurt on top.

Drizzle green chutney generously.

Sprinkle the spice powders all over.
Garnish with ginger and capsicum jullienes and leave in fridge to chill before serving.