Lentil dumplings in yogurt dahi bhalla

Ingredients

• 65g skinned white urad dal (dhuli urad), soaked overnight
• 65g yellow mung dal, soaked overnight
• ¾ tsp ground cumin
• ¼ tsp coarsely ground black peppercorns
• 40g ginger, peeled and roughly chopped
• 2 green chillies, deseeded and roughly chopped
• ½ tsp bicarbonate of soda
• vegetable or sunflower oil for deep-frying
• 1 x 268ml carton buttermilk
• 300ml Greek or natural yogurt
• 1 tsp caster sugar
• 3-4 tbsp milk
• 1 tsp ground cumin
• ¼ tsp Kashmiri chilli powder
• 2 tbsp coriander relish
• 4 tbsp date & tamarind sauce
• a few coriander leaves

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