Soak urad dal for 2 hours. Drain the water and rinse the dal.
Next step— grind the dal into a smooth paste with minimal water.
Add cumin seeds, salt and asafoetida (Hing) to dal paste.
Form small balls (Bhallas) from the paste and fry until golden brown.
Soak the balls in warm water for 10 minutes. Gently squeeze to remove excess water.
Whisk thick yoghurt with sugar and a pinch of salt.
Place or decorate the soaked bhallas in a serving dish.
Carefully, pour whisked yoghurt and drizzle tamarind and green chutneys over the bhallas.
Sprinkle with black salt, red chilli powder and garnish with coriander.
The delicious dish is ready to serve.