Soak daal for 4 hours.

Grind daal with the help of cold water(very little).

Beat the ground daal very nicely at least for 20-30 mins to make it light and fluffy.

Shape bhallas on fingers and deep fry them First heat oil then keep the flame medium.

After putting bhallas in oil start pouring oil on top of it to puff them up.

Fry from both sides and put them in water when cool. They will become double the size.

After squeezing arrange bhallas and put curd and chutney and some black salt and red chilli powder

Garnish it with sev, coriander leaves and pomegranate seeds and serve.