Drain the dal and transfer to a grinder. Add asafoetida powder, ginger, green chillies and salt.
Grind to a smooth batter. Add little water if desired during grinding. Add a pinch salt to the batter and mix well.

Take a deep frying pan, heat oil over medium flame. Add spoonful of the batter into the hot oil. Fry until the vadas become crisp and golden. drop these bhallas in a bowl of water for 10 to 20 minutes.

Meanwhile, whisk the yogurt, Squeeze excess water from the vadas and transfer them to a bowl. Pour the yogurt mixture over the vadas. Sprinkle cumin powder, black salt, sweet tamarind chutney and green chutney on top.

Garnish with pomegranate seeds and finely chopped coriander leaves. Serve chilled.