Dhai Bharra

• 1-1/2 cup White Lentils (soaked overnight)
• 1 Cup Split Yellow Lentils
• (soaked overnight)
• 2-3 Tbsp Water
• 1 Pinch Baking Soda
• ¼ Tsp Salt

Yogurt Mixture

• 1 Kg Yogurt
• 1 tsp Desi Chaat Masala
• 1/2 cup Milk
• 1 tsp Salt

Dahi Tarka

• 3 Tablespoons Mustard Oil
• 4-6 Dried Red Chillies
• 1/2 tsp Garam Masala Tardka

• In a blender blend yellow lentils and white lentils by adding water. Turn it out into a bowl.
• Now add salt, and baking soda and keep mixing in one direction until the mixture blends well and leave it for 15-20 minutes.
• Shallow fry the Bhalla on medium heat until golden and let it cool on a paper towel to remove excess oil.
• Soak these fried Bhalla in the salted water for 10-12 minutes before preparing the yogurt.
• Once soaked, press the Bhalla lightly between two hands to drain the excess water.
• Prepare the yogurt by adding salt, Desi Chaat Masala, milk, and salt to taste. Add the bhallas to a shallow dish and top with the yogurt mixture.
• Lastly, heat the mustard oil, and lightly fry some dried chilli, curry leaves and 1/2 teaspoon of garam masla tardka. Add this on top of the prepared Dahi Bharray. Lastly, spinkle some more chaat masala and garish with fresh mint leaves.