Roast cumin and ajwain for a minute. Add black salt, salt, pepper corn and chilli powder and grind it to aromatic masala. Store it in a container. Wash and soak urad daal for 4-5 hours. Grind it in smooth paste without adding water.

Add sugar to curd, mix it nicdly and keep it in fridge. Add salt and cumin to urad daal and mix it in one direction for ten minutes until light and fluffy. Take some warm water in a vessel, add asafoetida and salt to it. Mix well.

Fry equal size vada in hot oil on medium flame. Rest vada for 10 minutes.

Add vada to asafoetida water. Change the water thrice every 15-20 minutes so all oil will go away. In a pan add dates, aamchur, saunth, jaggery and boil for 7-8 minutes. Once cool blend it nicely. Add salt, chilli and cumin powder. Saunth chutney is ready. Take coriander, chilli and salt in chutney jar and grind it in nice chutney.

Squeeze water from vada and arrange it in a plate. Pour curd over it. Add saunth chutney.

Drizzle green chutney as required. Sprinkle masala and chilli powder. Enjoy this evergreen dahi bhalla whole heartedly..