Chef Heena Patels Dahi Wada

Ingredients

• 2 cups peeled, split urad dal
• 5 teaspoons kosher salt, divided
• 1 tablespoon plus 4 teaspoons freshly ground black pepper, divided
• 2 to 3 cups canola or vegetable oil, for deep frying
• 1 tablespoon regular or roasted ground cumin
• 1/2 teaspoon Kashmiri chili powder
• 2 cups full-fat plain yogurt
• 1/4 cup water, plus more for soaking
• 1 tablespoon plus 2 teaspoons granulated sugar
• 2 tablespoons mild or hot green chutney, such as Maazah
• 2 tablespoons tamarind-date chutney , such as Deep

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