Vegan Dahi Bhalle

Vegan dahi bhalle is a delicious and dairy-free twist on the classic Indian street food. To prepare it, start by soaking 1 cup of urad dal (split black gram) for at least 4–5 hours or overnight. Drain the water and grind it into a smooth, fluffy batter using minimal water. Add a pinch of hing (asafoetida), salt, and optionally some grated ginger or chopped green chilies. Whisk the batter well to aerate it. Heat oil in a pan and deep fry small spoonfuls of the batter until golden and crispy—these are your bhallas. Soak the fried bhallas in warm water for about 20 minutes to soften them, then gently squeeze out the water and set them aside. For the “dahi,” blend soaked cashews (about 1/2 cup) with water, a little lemon juice, and a pinch of salt until smooth and creamy. Chill the cashew yogurt before using. To serve, place the softened bhallas on a plate, top generously with the cashew yogurt, drizzle with tamarind chutney and green chutney, and sprinkle roasted cumin powder, red chili powder, black salt, and chopped coriander. Garnish with pomegranate seeds if desired, and enjoy this refreshing, flavorful vegan treat!