Soak the dal for 3-4 hours

Drain extra water and add ginger, green chilli and grind to a batter.

Add salt and zeera to the batter and mix vigorously

Heat oil for frying in a kadhai or alternatively make bhalla a in an appe pan using very little oil.

Fry till crispy then take them out on an absorbent paper

Put them in hot water with a pinch of heeng. Keep them soaked for 15-20 minutes

Beat the yogurt and add milk and sugar

Gently sqeeze water from the bhalle and place them in half the beaten yogurt mixture.

For assembling

Put vadas in the bowl.

Add curd green chutney and sweet chutney.

Add salt black salt red chilli powder chaat masala powder and roasted jeera powder.

Garnish Dahi Bhalla with boondi sev and coriander leaves and serve immediately.