PREPARATION

1. In a bowl, add 350 grams white lentils, 800 milliliters water and soak for overnight.

2. Transfer this into a blender, add 2 tablespoons green chili, 2 tablespoons ginger, 1 teaspoon salt, 1 teaspoon cumin and blend it into a paste.

3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown.

4. Remove it from oil and transfer this into a bowl filled with water.

5. Soak for 15 minutes.

6. Take a deep pan, add 250 milliliters tamarind pulp, 80 grams jaggery and stir continuously until the jaggery is fully dissolved.

7. Add 1 teaspoon black salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon ginger powder and mix it well.

8. Bring it to a boil.

9. Remove it from heat and allow it to cool.

10. In a blender, add 50 grams mint, 100 grams onions, 2 tablespoons green chili, 2 tablespoons lemon juice, 1/2 teaspoon black salt, 1/2 teaspoon salt and blend it into a smooth puree.

11. Add the prepared bhalle on a plate.

12. Top with curd, prepared tamarind chutney and prepared mint chutney.

13. Sprinkle black salt, cumin powder, red chili and chaat masala on it.

14. Garnish with sev and pomegranate.

15. Serve.