Take 150gm of moong dal and soak it for 3-4 hrs.

Then remove the water and make a paste of it in the blender. Add a very less water for making the paste.

Mix it well, also remember to stir it in one direction only.

Beat it until the paste becomes light in weight and fluffy.

Keep it aside for 15-20 minutes.

Take oil in a kadhai and heat it for deep frying.

When the oil is medium hot. add a small amount of batter to the oil. It should come slowly to the surface. It means the oil is hot at the right temperature for frying or not.

Take the batter with a spoon and add it to the kadhai. Or, you can put the batter in the oil from your hands.

Fry the vada well from both sides and fry it in medium flame so that it is cooked from the inside too.

Now, once it is cooked from both sides it means it is cooked from the inside. Remove it in a tissue paper

Take a big bowl of water and heat it

Allow it to dissolve in water

The temp of the water should not be too high, (Check water temp by taking it in hand)

Now, add vada into the water and soak it for 10-15 minutes.

Then, take vada and squeeze it with light hands. Do not press tightly, otherwise, they can break.

This process makes the vada light and also removes the oil from it.

Take a serving bowl or plate and keep vada in it

Now, add Dahi on top of it

Add tamarind chutney on top of it,

Also, add dhaniya pudina chutney to it. It is an optional ingredient.

Sprinkle little bit of salt to taste, roasted cumin powder, black salt, red chilli powder, pudina powder, black pepper powder,

Now, add peeled pomegranate to it.

Dahi vada/ Dahi bhalla is ready.