First, soak 1 cup urad dal in water for 5 hours. Drain the water and transfer the dal to a blender. Add water as needed and blend into a smooth batter, using as little water as possible.

Add the ginger-green chili paste and raisins to the batter and mix well.

Using a wet spoon or your hands, drop spoonfuls of the batter into hot oil. Keep the heat on medium and stir occasionally. Fry until the vadas are golden brown and crispy. In a large bowl, take 5 cups hot water. Add 1/2 teaspoon salt and 1/4 teaspoon asafoetida (hing). Place the hot fried vadas into the water and let them soak completely for 30 minutes or until they absorb the water. After 30 minutes, gently squeeze out the water and place the vadas in a bowl.

In a separate bowl, whisk together the yogurt, sugar, and salt until smooth. Pour the sweetened yogurt over the vadas. Drizzle with green chutney and tamarind chutney, and sprinkle with red chili powder, cumin powder, and chaat masala. Top with boondi and pomegranate seeds. Enjoy your chilled dahi vada!