Lentil fritters soaked in yogurt and chutneys.
Drain dal and grind to a fluffy, light batter with very little water. Whisk until it floats in water.
Drop small dollops into hot oil. Fry until golden and cooked through. Drain.
Plunge hot bhalle into warm salted water for 10 minutes. Squeeze gently between palms to release water.
Arrange in a bowl, drown in chilled yogurt, drizzle both chutneys, dust spices and shower with sev and pomegranate.
